Lentil salad the way I like it

Ingredients for 4 servings:

• 200 g lentils, small, green or brown
• broth
• 3 spring onions
• Cherry tomatoes
• 1 tbsp honey
• 3 tbsp balsamic vinegar
• some lemon juice
• 3 tbsp olive oil
• Salt and pepper from the mill
• possibly mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

lukewarm or cold – easy to prepare

Cook the lentils in broth for about 30 minutes. If you have time, you can soak them overnight, but this is usually not necessary. Don’t use red lentils, as they will become mushy. The broth makes the lentils more flavorful, and in my experience, they don’t stay tough even with the salt. Meanwhile, quarter the cherry tomatoes and finely slice the spring onions. Mix the remaining ingredients (and mustard if desired) to make a vinaigrette. Mix the drained, cooked, and slightly cooled lentils with the tomatoes and onions into the sauce. Tastes good lukewarm or cold with meat and pan-fried fish fillets, or on its own. It’s easy to prepare a day in advance for a party.