Colorful bulgur lentil salad plate

Ingredients for 4 servings:

• 200 g Puy lentils
• 1 small carrot(s)
• 1 small piece(s) of celery
• 1 small onion(s)
• 1 bay leaf
• 400 ml water
• 2 tbsp balsamic vinegar
• 1 tsp sugar
• 300 ml bulgur
• 450 ml water
• 1 tsp vegetable stock powder
• ½ tsp turmeric
• 1 tbsp butter
• ½ bunch of spring onions
• 1 mini cucumber(s)
• 1 tomato(s)
• 1 egg white, hard-boiled
• 30 ml balsamic vinegar, lighter
• 1 tsp sugar
• 1 tsp mustard, medium hot
• 1 egg yolk, hard-boiled
• 20 ml olive oil
• salt and pepper
• 2 tbsp parsley, chopped
• 1 romaine lettuce heart(s)
• 10 cocktail tomatoes
• 4 eggs, hard-boiled
• ½ bunch of spring onions

Instructions

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

a delicious vegetarian main course, perfect for guests

For the lentils, finely dice the carrot, celery, and onion. Place all ingredients except the vinegar and sugar in a saucepan, bring to a boil, and simmer with the lid on for about 20 minutes, until the lentils are tender but still firm to the bite. Drain the remaining water. Season with balsamic vinegar, sugar, and salt, and set aside. For the bulgur, bring the water to a boil with the vegetable stock powder and turmeric. Stir in the bulgur, bring back to a boil, and let it swell, covered, for 10 minutes. Stir in the butter. Chop half a bunch of spring onions. Dice the baby cucumber and tomato. Chop the egg white. Fold everything into the bulgur and season with salt and pepper. For the dressing, finely mash one egg yolk with a fork and mix with the mustard. Blend with the balsamic vinegar, sugar, olive oil, salt, and pepper to create a richly flavorful dressing. Stir in the parsley. To serve, cut the romaine lettuce into strips and arrange them around the edge of a large platter. Place the bulgur in the center of the platter, leaving some of the lettuce visible around the edge. Make a well in the center of the bulgur and fill with the lentils, leaving some of the bulgur visible around the edge. Quarter the eggs, halve the cherry tomatoes, and arrange both on the edge of the salad. Drizzle the entire salad with the dressing. Chop the remaining spring onions and scatter them over the salad. Serve lukewarm.