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Red lentil salad

updated

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Ingredients for 2 servings:

  • 250 g lentils, red
  • 4 mushrooms, brown
  • 2 stalk(s) spring onion(s)
  • 1 small onion(s)
  • 6 cocktail tomatoes
  • chili powder
  • curry powder
  • Salt and pepper, freshly ground
  • Balsamic vinegar, lighter and darker
  • olive oil
  • 1 tbsp butter
  • ½ box of cress

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, vegan

Cook the red lentils according to the package instructions, then drain. Cut the mushrooms into half slices and sauté in butter, seasoning with salt. Slice the spring onions. Chop the onion into small pieces. Quarter the cherry tomatoes. Mix everything together and season with the spices, vinegar, and oil. Finally, sprinkle the cress over the top.

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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.

Cream schnitzel from the oven

Red lentil salad