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Best lentil salad

updated

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Ingredients for 4 servings:

  • 400 g beluga lentils
  • 250 g raspberries
  • 250 g cocktail tomatoes
  • 3 spring onions
  • 100 g arugula
  • 1 lemon(s)
  • 4 tbsp raspberry vinegar
  • 1 tbsp balsamic vinegar, lighter
  • 3 tbsp orange juice
  • 1 tbsp chili sauce
  • 1 tsp honey
  • 3 tbsp olive oil
  • salt and pepper

Instructions

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

Prepare the beluga lentils according to the package instructions. Halve the cherry tomatoes, finely chop the spring onions, and wash the arugula. Place them in a bowl with the raspberries and lentils. Squeeze the lemon and mix the juice with the remaining ingredients. Pour the salad dressing over the salad bowl and mix well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Best lentil salad

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