Lamb's lettuce with red lentils

Ingredients for 4 servings:

• 60 g lentils, red
• 3 tsp vegetable broth (instant)
• 1 apple, peeled and diced
• 1 onion(s), red, in thin rings
• 1 stalk(s) leek, in rings
• 2 tbsp oil
• 2 tbsp balsamic vinegar
• 1 tbsp chives, in rolls
• 100 g lamb’s lettuce
• 50 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the lentils in 1/4 liter of water with 1 teaspoon of vegetable stock for 10 minutes, then strain and drain. Sauté the onions and leeks in hot oil for 1 minute. Add 50 ml of water, the remaining vegetable stock, and the diced apple, and sauté for 1 minute. Place everything in a bowl with the lentils, add the balsamic vinegar and chives, and mix. Stir in the trimmed lamb’s lettuce and serve immediately.