John Myers
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Red Lentil Salad
The perfect red lentil salad recipe with a picture and simple step-by-step instructions.
The lenses
- 300 g Lentils red, cooking time see package
- 1 small Freshly cooked onion
- 6 Cloves
- Salt
for the marinade
- 6 tbsp White wine vinegar
- 1 tbsp Mustard medium hot
- Salt
- 1 pinch Sugar
- 4 tbsp Grapeseed oil
for the vegetables
- 100 g Leek
- 150 g Finely grated carrots
- 2 large Tomatoes
- 100 g Diced onion
- 100 g Grated ginger
- 1 Braeburn apple, finely diced
- 1 Chopped parsley
The lenses
- Finely dice the onion. Place the bay leaves and cloves in a paper tea filter bag. Put the onion and the tea bag in a topof in lightly salted water and bring to the boil briefly. Then add the lentils and cook according to the label on the pack. The lentils should still be firm to the bite. Strain and put off.
The dressing
- Mix all ingredients for the dressing well and pour over the lentils. Mix briefly and let steep for at least 30 minutes.
The vegetable
- Clean and wash the leeks and cut into thin rings. Also clean the carrot and cut into fine cubes. (We prefer the vegetables raw, if you want you can also briefly blanch them.) Add both to the lentils. Wash the tomatoes, cut in half, remove the seeds and cut into fine strips. Peel the onion, cut in half and cut into cubes. Mix everything under the lentils, season to taste and refrigerate.
- Sprinkle with the parsley before serving.
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