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Lukewarm lentil salad with celery

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Ingredients for 1 servings:

  • 80 g lentils, red
  • 1 sprig(s) parsley, flat
  • 2 shallots
  • 100 g celeriac
  • ½ stalk(s) cinnamon
  • 1 tsp balsamic vinegar
  • 1 tsp rapeseed oil
  • e.g. freshly grated ginger
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Wash the lentils and cook for 10 minutes according to the instructions. Add half a cinnamon stick during cooking and discard after the cooking time. Wash, trim, and dice the vegetables. Heat a teaspoon of rapeseed oil in a non-stick pan and sauté the vegetables until translucent. Then add the cooked lentils and mix everything well. Deglaze with a teaspoon of balsamic vinegar and season with fresh ginger, pepper, and salt. Serve the salad lukewarm and sprinkle with sliced ​​parsley.

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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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