Lentil salad with vegetables

Ingredients for 6 servings:

• 250 g beluga lentils
• n. B. broth
• 1 zucchini
• 1 pointed pepper
• 1 onion(s)
• 1 garlic clove(s)
• 100 g cocktail tomatoes
• 1 tbsp, heaped honey
• 3 tbsp balsamic vinegar, lighter
• 5 tbsp olive oil
• 1 tsp mustard with herbs, mild
• n. B. Sea salt and pepper, white, from the mill
• n. B. Allspice d’Espelette
• possibly parsley, chopped, if required

Instructions

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

Cook the lentils in broth for about 25-30 minutes. Wash and dice the zucchini. Peel and finely dice the onions and garlic, then sauté them with the sliced ​​bell pepper in 2 tablespoons of olive oil. Cut the tomatoes into eighths. Combine the honey, balsamic vinegar, remaining olive oil, and mustard, and season with salt, pepper, and Espelette pepper. After cooking, drain the lentils in a colander and rinse briefly. Combine all ingredients in a bowl and mix. If desired, stir in some parsley. The salad can be enjoyed warm or cold.