Warm best-before salad

Ingredients for 4 servings:

• 2 tomatoes
• ½ cucumber(s)
• 1 onion(s)
• 1 bell pepper(s)
• 1 clove(s) garlic
• 100 g lentils, firm-cooking, e.g. green
• 150 g corn from the can
• 150 g sour cream, yogurt, or similar (vegan option if desired)
• 1 ball of mozzarella, optional
• 2 tbsp salsa, optional
• 6 tomatoes, dried in oil, optional
• Oil for sautéing
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the lentils until al dente, as directed on the package. Cut the bell peppers into fork-sized pieces, drain the corn. Finely chop the onions and garlic and sauté in plenty of oil. I wouldn’t let them brown, but it’s not a bad idea. Add the bell peppers and corn for the last 2-3 minutes. Cut the tomatoes, cucumber, sun-dried tomatoes (optional), and mozzarella (optional) into fork-sized pieces, season with salt and pepper, and place in a salad bowl large enough to hold all the ingredients. Add the sour cream (or equivalent) and the salsa (optional) and mix everything together. Let the lentils and onions cool for a few minutes and add them to the bowl. If you haven’t already, don’t forget the bell peppers and corn. Mix everything well.