Red lentil salad with coriander and apple

Ingredients for 2 servings:

• 2 cup(s) lentils, red
• salt water
• 1 m.-sized apple
• 1 small cucumber(s) (country cucumber)
• a few stalks of coriander
• 1 shallot(s)
• 1 clove(s) garlic
• 1 small red chili pepper(s), dried
• 1 dashes lemon juice
• 4 tbsp herb vinegar
• 2 tbsp olive oil
• 1 tsp garam masala
• 1 tsp curry powder
• 4 coriander seeds
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

fruity, exotic

Cook the lentils in boiling salted water until al dente. Meanwhile, core the apple and cut into small pieces. Do the same with the small cucumber – I prefer a country cucumber. Finely dice the shallot. Now place the prepared ingredients in a bowl. The lentils will now have the desired consistency and the water can be drained. Drain briefly and add to the bowl with the other ingredients. Grind four coriander seeds. Mix the ground seeds, garam masala, curry powder, and a small dried red chili into a seasoning mixture and drizzle over the salad. Add vinegar, oil, salt to taste, and lemon juice and mix well. Finely chop the coriander and add to the salad. Mix everything well, let it sit for 15 minutes, and enjoy.