Lentil salad with apple, fennel and celery

Ingredients for 3 servings:

• 150 g lentils, e.g. B. Pardina or Beluga
• 1 m.-large fennel
• 3 stalk(s) Celery
• ¼ cucumber(s)
• 1 m.-sized apple, sour
• 2 spring onions
• 1 lime(s), juice
• 15 g walnut oil
• 30 g white balsamic vinegar
• 2 tbsp jam (apple or quince jelly)
• 1 tsp salt
• some pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Prepare the lentils according to the package instructions. For example, soak the pardina lentils overnight, pour them into a sieve and rinse. Simmer in unsalted water for about 10 minutes until tender, drain well in a sieve and allow to cool. For the dressing, mix the oil, vinegar, salt, pepper and 1-2 tablespoons of jelly well, or mix in a shaker. Cut the apple into eighths, remove the core and cut crosswise into thin slices. Add the apple pieces to the salad bowl and toss with the lemon juice. Trim the fennel, pluck the leaves from the stems and roughly chop. Quarter or eighth the fennel bulb, remove the tough stalk and cut the fennel crosswise into thin slices. Peel the cucumber, quarter it and also cut into thin slices. Trim the celery stalks and spring onions, roughly chop the leaves, and slice the celery stalks and spring onions. Add everything to the apples and mix well with the dressing. Finally, fold in the lentils. Let the salad marinate for about 4 hours, stirring occasionally. Add more seasoning if desired.