Colorful lentil salad with apricots and marjoram

Ingredients for 2 servings:

• 150 g lentils, red or yellow
• 150 g beluga lentils
• 1 apple
• 1 small onion(s), red
• 1 pinch of garlic paste
• Salt
• Cayenne pepper
• Honey
• 2 tbsp vinegar essence
• 3 tbsp hazelnut oil
• 4 apricot(s), sweet
• Marjoram, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simply delicious

Cook each type of lentil separately in salt-free water until al dente, drain in a colander, and rinse. Then transfer to a bowl and continue processing while still warm. Wash the apple, peel the onion, and dice both into small pieces. Add to the lentils. Now add the vinegar essence, hazelnut oil, and 2 to 3 tablespoons of water. Season generously with garlic paste, salt, cayenne pepper, and honey. Wash, quarter, and pit the apricots. Wash and dry the marjoram, and pick off the leaves. Toss both into the salad and serve immediately. Also delicious as a side dish for barbecues.