Balsamic lentil salad

Ingredients for 4 servings:

• 100 g lentils (beluga)
• 2 shallots
• 1 garlic clove(s)
• vegetable broth
• 2 tbsp olive oil, more if desired
• some soup powder (tomato), or 1 tbsp dried, chopped tomatoes
• 2 tomatoes
• 2 tbsp balsamic vinegar
• Sea salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Winter antipasti

Cook the lentils with a finely diced shallot and the garlic clove in vegetable broth for about 30-45 minutes. Finely dice the second shallot and sauté in olive oil. Add the lentils and tomato powder or sun-dried tomatoes and toss briefly. Dice the tomatoes and add them to the lukewarm lentils. Season with balsamic vinegar, olive oil, pepper, and salt. Instead of the sun-dried tomatoes, I use some Gefro tomato soup powder.