Lentil salad with mustard dressing

Ingredients for 6 servings:

• 500 g lentils
• 1 ¾ liters vegetable broth
• 1 vegetable onion(s)
• 2 carrots
• 200 g celeriac
• 1 stalk(s) leek (approx. 400g uncleaned)
• 2 tbsp mayonnaise (heaped tbsp)
• 2 tbsp mild mustard (heaped tbsp)
• 60 ml oil, neutral
• 60 ml vegetable stock
• 1 pinch(s) of sugar
• Salt
• pepper
• 2 tbsp white wine vinegar, milder

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

good for preparing

Rinse the lentils and bring to a boil with the vegetable stock. Then simmer for 45 minutes. In the meantime, prepare the onion, carrots, celeriac, and leek and cut them into small cubes. Add the vegetables to the lentils during the last 10 minutes of cooking time. Drain the vegetables, rinse under cold running water, drain well, and let cool. For the dressing, mix the mayonnaise with the mustard, then gradually stir in the oil, then the vegetable stock, and finally the vinegar. Season with sugar, salt, and pepper. Mix the dressing with the vegetables and let it marinate in the refrigerator for at least 1 hour. Tip: If you’re watching your calories, you can use just 30 ml of oil and 90 ml of vegetable stock and use light mayonnaise.