Red lentil salad with apricots

Ingredients for 2 servings:

• 50 g apricot(s), dried
• 1 shallot(s)
• 1 chili pepper(s)
• 1 piece(s) ginger root, approx. 1cm
• 6 tbsp olive oil
• 250 g lentils, red
• 1 tbsp cane sugar
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander
• 250 ml vegetable stock
• 1 bunch of spring onions
• 3 tbsp white wine vinegar
• salt and pepper
• 50 g almond sticks, to taste

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Cut the dried apricots into small cubes. Peel and dice the shallots and ginger. Heat 4 tablespoons of olive oil in a wide saucepan or wok. Add the cumin and coriander, then the onions and ginger and sauté briefly. Add the diced apricots, sauté briefly, then stir in the raw sugar. Mix in the lentils and let everything steep briefly. Add the turmeric and half of the stock. Cook the lentils for about 15 minutes, stirring frequently and gradually adding the remaining stock. Add more water if needed. Let the lentils cool. Trim the spring onions and cut them into thin strips. Mix the vinegar with the remaining oil, adding a little chili oil if desired, and stir in the spring onions. Mix the cooled lentils with the salad dressing and the spring onions. Season with salt and pepper. Cover the salad and let it stand for 30 minutes, then season to taste. Sprinkle with almonds and spring onions, if desired.