Beluga lentil salad with pumpkin seed oil dressing

Ingredients for 4 servings:

• 200 g beluga lentils
• 150 g carrot(s)
• 100 g spring onions
• 1 large apple
• 40 g soy sauce, dark
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• 2 tbsp pumpkin seed oil
• e.g. pumpkin seeds
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Cook the lentils in water for about 30 minutes until tender, drain well, and let them wilt. In the meantime, use a vegetable peeler to thinly slice the carrots and finely dice them. Finely slice the spring onions and finely dice the unpeeled apple. Combine the soy sauce, balsamic vinegar, olive oil, pumpkin seed oil, salt, and pepper to make a dressing and toss to combine. Let the salad marinate in the refrigerator for 1 hour. Season to taste before serving, divide among serving plates, and sprinkle with the pumpkin seeds (or omit the seeds).