Alex's vegan lentil and seaweed salad snack

Ingredients for 4 servings:

• 200 g lentils, red
• 250 g mushrooms, brown
• 1 bunch of spring onions
• 2 heads of lettuce heart(s)
• 1 handful of wakame, dried
• 3 tbsp olive oil, good, for frying and for the dressing
• 5 tbsp balsamic vinegar, white, nB also more
• 1 pinch of turmeric powder
• 1 pinch of curry powder
• 1 pinch of white pepper
• 2 tsp chia seeds per serving for decoration

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the red lentils in plenty of water with a little soup seasoning for about 12 minutes, or according to the package instructions, until al dente. Meanwhile, soak the dried seaweed in hot water. Wash and chop the mushrooms and onions. Fry the mushrooms and about 3/4 of the onions in hot oil and sauté briefly in their own juices. Add a little soup seasoning or soy sauce. Wash and finely chop the lettuce hearts. Strain the lentils and let them cool slightly. Strain and rinse the seaweed. Squeeze out the excess water and chop it finely. Place in a large bowl and add all the prepared ingredients. Mix with good olive oil, white balsamic vinegar, pepper, a pinch of turmeric, and a little curry powder. Enjoy immediately while lukewarm, sprinkled with 2 teaspoons of chia seeds. Chill the rest and use for a picnic or as an office snack the next day. It keeps well in the refrigerator for a day.