Lentil salad

Ingredients for 3 servings:

• 200 g lentils, red
• n. B. water
• 3 spring onions
• 2 m.-large tomato(s)
• 1 ½ tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp rapeseed oil
• 1 tbsp soy sauce
• 1 tbsp, heaped vegetable stock powder, homemade
• chives
• Parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

vegetarian

Cook the lentils in water with the vegetable stock according to the package instructions. Bring to a boil, then simmer/infuse for 15 minutes at low heat. In the meantime, thinly slice the spring onions, deseed the tomatoes, and finely dice the tomato flesh. For the dressing, combine the balsamic vinegar, oil, and soy sauce, then add the spring onions, chives, and parsley. Once the lentils are cooked (they should still be firm to the bite), rinse with cold water and toss with the dressing and diced tomatoes. It’s best to refrigerate the salad for about 1-2 hours before serving to allow it to marinate.