Lentil and salmon salad with fennel and cucumber

Ingredients for 4 servings:

• 250 g lentils, red or pui or beluga lentils
• 200 g smoked salmon or smoked salmon
• 2 fennel bulbs
• 1 cucumber(s)
• 1 large onion(s), red
• 1 garlic clove(s)
• ½ lemon(s)
• 4 tbsp olive oil
• 1 pinch of ginger powder
• Salt
• some lettuce leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

light summer cuisine, to take away

Cook the lentils according to the package instructions with a little salt and ground ginger. Test for doneness before the end of the cooking time; they should not fall apart too much. Let cool. In the meantime, dice the cucumber and fennel, and finely chop the fennel greens. Quarter the onion and slice into strips. Cut the salmon into strips. Heat the olive oil in a pan over medium heat, add the fennel and onion. Peel and press the garlic, then sauté for about 5 minutes, until the vegetables are tender. Mix all ingredients well in a bowl, add the juice of half a lemon, mix well, and season with salt. Let stand in the refrigerator for at least 15 minutes. Wash the lettuce leaves, pat them dry or spin them dry, and arrange on plates. Spread the lentil salad on top, garnishing with lemon slices and some fennel greens if desired. The salad is also great to take with you for lunch.