John Myers
Beluga Lentil Salad
The perfect beluga lentil salad recipe with a picture and simple step-by-step instructions.
- 1 cups Beluga lentils
- 2 cups Vegetable broth
- 0,5 Cucumber
- 0,5 Mushrooms
- 1 pack Mozzarella
- 1,5 Paprika
- 1 Zucchini
- Salt, pepper, thyme, lemon balm
- Cook the beluga lentils in the vegetable stock for 30 minutes.
- If there is still water, drain it and let the lentils cool down.
- Cut the mushrooms into slices and fry them without fat on a low temperature so that they lose their liquid. At the end of the roasting time, season with salt and pepper and add to the lentils.
- Chop the zucchini, fry them with a little oil, season with salt and pepper and add to the lentils.
- Chop the cucumber, mozzarella and paprika and add to the cooled lentils. This time I took an orange and half a red one of the peppers.
- Season with thyme and lemon balm.
- If you like, you can season the salad with a little vinegar and oil and of course vary the vegetables. The salad is great to take away.
- Bon appetit 🙂
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