Salad with red lentils, avocado, orange and pomegranate seeds

Ingredients for 3 servings:

• 150 g lentils, red
• 1 onion(s), white
• 5 tbsp olive oil
• 2 oranges
• 60 g pomegranate seeds
• 150 g lamb’s lettuce
• 1 avocado(s)
• 6 tbsp balsamic vinegar, light
• 1 tbsp, heaped honey
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and dice the onion. Heat 1 tablespoon of olive oil in a small saucepan and sauté the onions. Add the lentils and deglaze with 400 ml of water, bring to a boil, and simmer covered for about 10 minutes. Then season with salt and pepper. Drain the lentils in a sieve and let it drain well. Peel the oranges and cut the segments between the membranes with a sharp knife. Squeeze out any juice from the remaining membranes and set aside. Trim, wash, and spin dry the lamb’s lettuce. For the dressing, mix the orange juice, honey, balsamic vinegar, salt, and pepper well. Then stir in the 4 tablespoons of olive oil. Halve the avocado, remove the stone, scoop out the flesh, and cut into wedges. Toss the lentils, lamb’s lettuce, pomegranate seeds, oranges, and avocado with the dressing and season the salad with salt and pepper. Arrange on plates and serve immediately.