Mediterranean lentil salad with herb vinaigrette

Ingredients for 4 servings:

• ½ cucumber(s)
• 250 g lentils
• 2 pointed peppers, light
• 3 m.-large tomato(s)
• some stalks of leaf parsley, fresh
• 10 tbsp olive oil
• 5 tbsp vinegar
• Salt
• Pepper, freshly ground
• 1 pinch(s) of sugar
• a few stalks of chives
• 1 pinch of mustard, medium hot
• 2 tbsp oil
• 2 bunches of arugula
• e.g. turmeric

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Place the lentils in a pot of water, heat, and simmer for about 25 minutes until al dente. If you like, add a little turmeric to the cooking water. Wash the vegetables and finely dice them. Quarter the tomatoes and remove the seeds. Finely dice the flesh with the skin and set aside. Pour the lentils into a sieve, drain, and allow to cool. Once the lentils have cooled, stir in the diced vegetables. For the vinaigrette, wash the parsley and chives, pat dry, and finely chop. Mix the olive oil with the regular oil, mustard, and vinegar; mix well. Season with salt, pepper, and sugar. Stir in the parsley and chives, then stir into the salad. Let it sit in the refrigerator for a short while and season again before serving. Wash the arugula, pat dry, and arrange it in the center of the plate with the lentil salad as a decoration.