Fruity lentil salad

Ingredients for 8 servings:

• 500 g lentils, e.g. beluga lentils
• 2 handfuls of sesame seeds
• 50 g pine nuts
• 100 g Sultanas, light
• 50 g cranberries, dried
• 1 bunch of parsley
• 4 tbsp acacia honey
• 3 bell peppers, colored
• 6 cocktail tomatoes, if possible colorful
• ½ tbsp cinnamon powder
• 1 tbsp coriander powder
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

vegetarian and colorful

Cook the lentils in salted water according to the package instructions (this also works well the night before). If you want to be on the safe side, use beluga lentils. They don’t disintegrate as quickly. If you use yellow, orange, or red lentils, you have to be careful when cooking them so they don’t turn into mush. Briefly toast the pine nuts and sesame seeds in a pan until fragrant. Chop the tomatoes and bell peppers into small pieces. Finely chop the parsley. Add all ingredients to the lentils. Finally, season with salt and pepper, drizzle with a generous amount of olive oil, and mix thoroughly. Let stand for at least an hour.