Red lentil salad

Ingredients for 4 servings:

• 150 g lentils, red
• 500 ml vegetable stock
• 1 garlic clove(s), optional
• 6 tbsp olive oil
• 2 tbsp vinegar
• 1 small onion(s)
• 10 small tomatoes
• n. B. herbs, fresh (e.g. parsley)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Very good with lamb’s lettuce or with steak, for example!

Cook the lentils in the vegetable broth for about 8 minutes, then drain. The package says I should cook for 12 minutes—but they should still have a bite! Just try it. Tip: My package also says to rinse the lentils in cold water beforehand. This made them very mushy the first time, so I decided not to do it again and found it better. Peel and finely chop the garlic. Mix the garlic, olive oil, vinegar, salt, and pepper to make a dressing and pour over the lentils. Finely dice the onion, slice the tomatoes, and chop the herbs. Mix everything with the lentils and season the salad again before serving. 100g of red lentils contain about 27g of protein, making them a good fit for a vegetarian diet!