Lentil and vegetable salad

Ingredients for 4 servings:

• 200 g lentils
• 300 g zucchini
• 200 g celeriac, prepared and weighed
• 200 g carrot(s), prepared and weighed
• 2 onions, red
• e.g. salt and pepper
• chili powder
• 2 tbsp lemon juice
• 4 tbsp balsamic vinegar
• 200 g sour cream
• 100 g yogurt
• 40 g herbs, frozen, mixed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a vegetarian main course

Boil the lentils in water for about 20 minutes, then drain and set aside to drain. In the meantime, finely dice the zucchini, carrots, and celery. Bring water to a boil with salt and 1 tablespoon of lemon juice, then cook the diced carrots and celery for 3 minutes, then add the zucchini and cook for another 2 minutes. Drain, mix with the lentils, and let cool slightly. Finely dice the onions. Mix the sour cream with the yogurt, onions, and herbs. Season well with 1 tablespoon of lemon juice, 4 tablespoons of balsamic vinegar, salt, pepper, and chili powder. Add to the vegetables, mix well, and refrigerate for about 2 hours. Adjust the seasoning if necessary before serving. This salad should actually serve 6 people. However, since we never have enough, I’ve specified 4 servings.