Colorful beluga lentil salad

Ingredients for 4 servings:

• 250 g beluga lentils
• 1 bell pepper(s), red
• ½ cucumber(s)
• 1 bunch of parsley
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and pepper, from the mill
• 1 pinch of sugar
• e.g. cumin, ground cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian, vegan, for barbecues

Wash the lentils and cook in salted water for about 10 minutes. Mix the vinegar, oil, salt, pepper, and sugar into a marinade and mix with the lukewarm lentils. Peel the bell peppers. Halve the cucumber, scrape out the seeds with a spoon, and discard. Dice the bell peppers and cucumber and add to the lentils. The salad will be especially aromatic if you let it marinate for a few hours. Before serving, pick the parsley, chop it roughly, and mix it into the salad. If you like cumin, you can add a few freshly ground seeds to give the salad an exotic touch.