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Lentil Salad with Crackers

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Lentil Salad with Crackers

The perfect lentil salad with crackers recipe with a picture and simple step-by-step instructions.

  • 70 g Lentils brown
  • 600 ml Vegetable broth
  • 150 g Celery with leaves
  • 70 g Lentils red
  • 100 g Hakkaido pumpkin
  • 1 tsp Oil
  • 2 tbsp Parsley crispy fresh
  • Salt and pepper
  • 1 tbsp White vinegar
  • 100 g Berlin geezer
  1. Put the brown lentils in the boiling vegetable stock and cover and cook over a mild heat for about 35 minutes. Cut the celery into thin slices, add with the red lentils after 25 minutes and cook to the end.
  2. In the meantime, cut the pumpkin into cubes and fry it vigorously on all sides in the hot oil. Add to the lentils with the parsley and season with salt, pepper and vinegar. Cut the crackers into pieces. Add to the lentils, allow to get hot and serve.
Dinner
European
lentil salad with crackers

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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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