Salad of red lentils, carrots and apples with orange dressing

Ingredients for 6 servings:

• 900 ml vegetable stock
• 500 g lentils, red
• 1 bunch of spring onions
• 6 m.-large carrot(s)
• 4 m.-sized apples
• 150 ml orange juice
• 50 ml white wine vinegar
• 35 ml oil (e.g. hemp oil or your own preference)
• 1 tbsp grainy mustard
• 1 piece(s) ginger, thumb-sized
• salt and pepper
• 100 g nuts, chopped, of your choice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

suitable for vegan and low-carb diets

Bring the stock to a boil and add the lentils, cover and simmer for about 10 minutes on speed 1. Finely slice the spring onions and place them in a large bowl. Place the cooked lentils in a sieve, drain briefly, and mix with the spring onions while they are still hot. This will reduce their pungency. Let cool. Meanwhile, prepare the dressing. Either chop everything in a blender, except for the nuts (which come later), and mix well, or simply place it in a large jam jar. Grate the ginger beforehand, close the lid tightly, and shake well. Cut the carrots into fine sticks (julienne), the apples into small pieces, and place them on the lentils. Pour the dressing over the salad, mix well, and season to taste. Sprinkle the nuts over the salad (if you like, you can also toast them a little beforehand). It also tastes delicious while still warm. A great salad for a barbecue buffet; it can stand in the sun for a while without going gooey.