Red lentil salad with pineapple and spring onions

Ingredients for 4 servings:

• 200 g lentils, red
• 150 g pineapple, fresh or unsweetened from the can
• 1 bunch of spring onions
• 2 eggs, hard-boiled
• 2 tbsp oil (salad oil)
• 2 tbsp pineapple juice or apple juice
• 1 tbsp vinegar
• 1 tsp salt
• 1 pinch of cayenne pepper
• 1 pinch of ginger powder
• ½ tsp curry powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cook the lentils in unsalted water for about 10 minutes, until they are no longer hard but not completely broken down. Drain and let cool. Cut the pineapple into small pieces. Slice the white parts of the spring onions and some of the green parts into rings. Dice the eggs. Combine all ingredients in a bowl. For the sauce, whisk together the oil, juice, vinegar, and spices and mix into the salad. Let it marinate for about 1 hour. Serving tip for guests: Serve in a hollowed-out pineapple half or on a platter lined with lettuce leaves!