Lentil salad à la Christine

Ingredients for 4 servings:

• 250 g minced beef
• 1 zucchini
• 3 stalk(s) Celery
• 200 g mushrooms
• 500 ml vegetable stock, more if needed
• 1 apple, sour
• 2 yellow beets
• 200 g lentils, red
• salt and pepper
• Vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Finely dice the zucchini, slice the celery into strips, and chop the mushrooms. Fry the ground beef until crumbly, season with salt and pepper. Pour in approximately 500 ml of vegetable stock and bring to a boil. Add the zucchini, celery, and mushrooms and cook until al dente. Season with salt and pepper. Strain, reserving the stock. Cook the lentils in the remaining vegetable stock until just tender. Finely dice the apple and yellow beets. Mix the meat, vegetables, mushrooms, and lentils in a bowl. Season the salad with vinegar, salt, and pepper to taste. Tip: You can vary this as you like! We really enjoyed this light salad for lunch.