Oriental lentil salad

Ingredients for 6 servings:

• 100 g beluga lentils
• 1 onion(s), red
• 100 g currants
• 60 g capers
• 250 g carrot(s)
• 200 g bell pepper(s)
• 200 g zucchini
• 200 g leek
• 100 ml olive oil
• 60 ml apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ¼ tsp chili powder
• ½ tsp cardamom powder
• ¼ tsp clove powder
• ¼ tsp nutmeg powder
• ¼ tsp cinnamon powder
• Salt
• 1 handful of walnuts, chopped
• 1 bunch coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan taste explosion

Wash the lentils and cook in unsalted water until soft but not falling apart (approx. 20-25 minutes). Then rinse with cold water. Slice the carrots, zucchini, and leeks, and dice the bell peppers. Sauté together in oil until soft but still firm to the bite. Finely dice the red onion. For the dressing, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and seasonings. Combine the lentils, sautéed vegetables, onion, currants, and capers, then pour the dressing over the vegetables and stir to combine. Before serving, stir in the chopped walnuts and fresh chopped cilantro. Approx. 375 kcal per serving.