Lentil salad with yogurt sauce

Ingredients for 4 servings:

• e.g. vegetable broth
• 250 g beluga lentils
• 150 g bulgur
• 1 m.-sized onion(s)
• 2 carrots
• 1 bunch of cress
• 1 cup of natural yogurt
• Garlic granules
• salt and pepper
• oregano

Instructions

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

low-fat, fresh and healthy

Cook the lentils in sufficient broth for 20 minutes. Add the bulgur and cook for another 5 minutes. Dice the onion and add it. Remove the pot from the heat and let the bulgur absorb the remaining broth for about another 5 minutes. Drain the remaining water and let the lentil-bulgur base cool slightly. Peel and dice the carrots and fold them into the mixture along with the cress. Season the yogurt with garlic, salt, pepper, and oregano and stir in. The salad tastes great with grilled food, schnitzel, or simply with bread. If you like, you can let the salad marinate a little before serving—this will bring out the onion and garlic a little more. However, it also tastes very good lukewarm.