Strozzapreti salad with black lentils

Ingredients for 4 servings:

• 500 g pasta (strozzapreti)
• 100 g celeriac
• 1 stalk(s) leek
• 1 large carrot(s)
• 3 stalk(s) celeriac
• 20 cm cucumber(s)
• 2 Pepper, mild red
• 150 g beluga lentils
• 3 tbsp Crema di Balsamic vinegar
• 3 tbsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the strozzapreti according to the package instructions until al dente. Trim and chop the vegetables into small pieces. Then boil the vegetables, except the cucumber, in salted water one at a time, depending on the cooking time. Remove the vegetables from the cooking water with a ladle and refresh briefly in cold water. Do not discard the cooking water; instead, cook the lentils in the resulting vegetable stock for about 20 minutes. Finely chop the peppers and dice the cucumber. Mix the balsamic vinegar and olive oil together to make a sauce and season with salt and pepper. Now add the strozzapreti, vegetables, peppers, cucumber, and lentils and mix well.