Lentil salad with lamb's lettuce

Ingredients for 1 servings:

• 50 g lentils
• 2 tomatoes
• 1 handful of mushrooms
• 1 bell pepper(s), red
• 1 serving of lamb’s lettuce
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp mustard, grainy
• 2 tbsp balsamic vinegar
• 1 tsp oil
• salt and pepper
• Thyme
• vegetable broth
• possibly sheep’s cheese

Instructions

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

WW-suitable, very filling and healthy

Cook the lentils (brown lentils or small green lentils, if you like) in a light vegetable broth for about 30 minutes and check that they are cooked through. When they are cooking, the lentils should initially be covered with broth. While they are cooking, prepare the salad. Cut the tomatoes, mushrooms, peppers, or vegetables of your choice into small, bite-sized pieces or strips. Finely dice the garlic and shallot. When the liquid from the lentils has almost evaporated towards the end of the cooking time (there should still be some left for the sauce; if not, add a little hot water), add the mustard, vinegar, and oil. Season generously with salt and pepper. Stir in the thyme and let it sit for an hour, if possible. Mix with the salad and serve. Depending on your points account, crumbled feta cheese also tastes very good with it. Please calculate the points yourself; using my method, I get around 6 points.