Beluga lentil salad with celery, apple and ginger

Ingredients for 4 servings:

• 150 g beluga lentils
• 300 ml water
• 1 tsp salt
• 2 apples (Kanzi)
• 1 tbsp lemon juice
• ½ celery
• 1 onion(s)
• 2 cloves garlic
• 20 g ginger root, fresh
• 1 tsp mustard, medium hot
• 2 tbsp chili sauce, sweet
• 4 tbsp olive oil, cold pressed

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Bring the water to a boil with salt and cook the beluga lentils for 20 minutes until al dente. In the meantime, core the apples and dice them. Drizzle with lemon juice and place in a bowl. Wash the celery and cut the top part, including the leaves, into strips approximately 0.5 cm wide. Arrange this on the apples. Peel and finely dice the onion. Arrange this on the celery. Peel and press the garlic, and add it to the bowl. Wash the ginger thoroughly, grate it with the skin, and add it. Mix the mustard, chili sauce, and olive oil in a separate bowl. Drain the beluga lentils and add them to the vegetable mixture while they are still warm. Pour the sauce over the lentils and stir quickly. Let them stand at room temperature for 2 hours. Season again with salt, if desired. It’s still delicious the next day and is suitable as a party salad.