Bread dumplings – lentil salad

Ingredients for 4 servings:

• 2 dumplings (bread rolls), cold
• 1 onion(s)
• 2 tbsp olive oil
• 2 tbsp pumpkin seed oil
• 3 tbsp balsamic vinegar
• salt and pepper
• 300 g lentils
• 1 onion(s)
• Salt
• Vinegar and oil to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the lentils overnight, then cook in the soaking water until tender. Strain the cooked lentils and rinse with cold water. Prepare a marinade from olive oil, pumpkin seed oil, and balsamic vinegar. While still warm, pour the marinade over the lentils and stir in the chopped onions. Cut the bread dumplings into thin slices and place them on large plates. Slice the onion into thin rings and arrange the rings on the dumplings. Mix the vinegar and oil together and season. Drizzle the dumpling slices with the vinegar and oil mixture. Arrange the lentils decoratively on top of the bread dumplings. This salad goes very well with smoked meat or roast pork.