Beluga lentil salad

Ingredients for 2 servings:

• 250 g beluga lentils
• 750 ml vegetable stock
• 1 onion(s), red
• 2 tbsp olive oil, for frying
• 2 oranges
• 1 tbsp mustard, medium hot
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar, dark
• ½ bunch parsley, flat
• Pepper, from the mill
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

with oranges and parsley

Finely dice the onion and sauté in a pan with the olive oil. Add the beluga lentils, fry briefly, and then deglaze with vegetable stock. Let the lentils cook for 20-30 minutes. They should be cooked through but still have a bit of bite. In the meantime, fillet the two oranges, reserving the juice. Finely chop the parsley. Mix the olive oil with the vinegar, mustard, and orange juice to make a dressing. Strain the cooked lentils and let them cool slightly. Toss with the dressing and let stand for 5 minutes. Fold in the orange segments and chopped parsley, and season with salt and pepper.