Smokey's celery and arugula salad with lentils

Ingredients for 4 servings:

• 800 g celeriac
• 150 g lentils, brown or green
• 150 g arugula
• 1 onion(s), cut into half rings
• 2 tbsp pine nuts, roasted without fat
• 4 tbsp balsamic vinegar, white
• 3 tbsp olive oil
• 3 tbsp broth
• 1 tsp mustard
• 1 tsp curry powder
• 2 clove(s) garlic, squeezed
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

aromatic salad

Cook the lentils until al dente, drain, and refresh in cold water. Peel the celery and cut into approximately 3 cm squares. Cook in a steamer (or in salted water) until al dente, drain, and refresh in cold water. Remove any tough stems from the arugula and tear into bite-sized pieces. For the dressing, mix all ingredients well. Mix the lentils and celery with the dressing in a bowl and let stand for approximately 30 minutes. Then fold in the arugula and onions and divide among 4 plates. Sprinkle with the pine nuts. Tip: Sunflower seeds can be used instead of pine nuts.