Beluga lentil salad

Ingredients for 4 servings:

• 2 tbsp butter
• 200 g beluga lentils or small red lentils
• 2 spring onions
• Balsamic vinegar
• Water
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Melt the butter in a pan (with a lid) or a shallow roasting pan; do not let it brown. Add the beluga lentils and sauté briefly. Lightly salt and deglaze with a little water. Now the real work begins: Just like with risotto, constantly check whether the liquid has evaporated. Then alternately add a dash of balsamic vinegar and water, stir again, let it evaporate, and start again. This process takes about 30 to 45 minutes. The lentils should still be crunchy, although the small red lentils will cook al dente more quickly. Finely slice the two spring onions, including the green parts, add them, and heat through. Season with salt and pepper. This salad goes perfectly with grilled or pan-fried dishes, but is also delicious on its own with good bread. Tip: Using good, old balsamic vinegar gives it a very mild, sweet and sour flavor.