John Myers
Ingredients for 4 servings:
- 1 cup of beluga lentils (coffee cup with approx. 300 ml content)
- 1 bunch of spring onions
- 1 jar tomatoes, dried in oil
- 2 m.-large carrot(s)
- 1 clove(s) garlic, possibly two
- some walnut oil, garlic olive oil or pumpkin seed oil
- some herbal vinegar
- some salt and pepper
- e.g. chili, dried
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
easy and fast
Cook a coffee mug full of beluga lentils according to the package instructions. Meanwhile, chop the pickled sun-dried tomatoes (reserve the oil) and spring onions and set aside. Place the cooked lentils in a bowl, add the sliced tomatoes and spring onions. Crush the garlic. Chop the raw carrots and add them. (You can also cook them halfway through and chop them if you like.) Season with a little oil from the pickled tomatoes, other oil if desired (see ingredients list), mild herb vinegar, salt and pepper, and chili, and mix everything together well. Tip: You can expand the dish to your liking by adding fresh tomatoes, feta cheese, and/or olives.
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