Warm lentil and zucchini salad

Ingredients for 2 servings:

• 100 g lentils, cooked
• ½ onion(s)
• 2 cloves garlic
• 1 zucchini
• ½ red bell pepper(s)
• ½ bell pepper(s), yellow
• 100 g green beans
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp Balsamic vinegar Bianco
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with balsamic dressing

Bring the lentils to a boil in a pot with plenty of cold water and simmer over medium heat for about 15-20 minutes. Drain well and place in a large bowl. Peel the onion and slice into fine rings. Peel and crush the garlic cloves. Briefly rinse the zucchini under running water. Trim the stems and flower ends and dice them. Wash the red and yellow bell peppers and dice them finely. Trim the green beans by trimming the ends on both sides. Cut the stalks to the desired length and steam or boil them for about 8-10 minutes. Heat olive oil in a pan and briefly sauté the onion rings over low heat. Add the crushed garlic, the zucchini and bell pepper cubes, and the green bean stalks and fry for about 3-4 minutes, stirring constantly. Add the vegetable mixture to the lentils and stir in the mustard and balsamic vinegar. Season with salt and pepper. This salad goes well with baguette. The lentil salad can also be served with a meat or fish main course.