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Lentil salad

updated

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Ingredients for 4 servings:

  • 2 onions
  • 1 bunch of spring onions
  • 100 g peanuts, roasted
  • ½ bunch watercress
  • 100 g couscous
  • 3 tbsp oil (sesame oil)
  • 200 g lentils, red
  • 3 tbsp vinegar (white wine vinegar)
  • 1 tbsp soy sauce
  • 250 ml vegetable stock
  • Salt
  • Sugar

Instructions

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

Peel and dice the onions. Trim, wash, and slice the spring onions into rings. Roughly chop the peanuts. Wash and dry the watercress, and pick off the individual leaves. Prepare the couscous according to the package instructions. Heat the oil in a wok and fry the onions, spring onions, and nuts. Add the lentils and season with salt, sugar, white wine vinegar, and soy sauce. Pour in the vegetable stock and simmer over low heat for 4 minutes. Stir in the couscous and watercress, season to taste, and arrange everything on plates. Serve lukewarm, garnished with some watercress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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