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Warm lentil salad according to grandma

updated

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Ingredients for 4 servings:

  • 300 g lentils, red
  • n. B. water
  • 4 spring onions
  • 2 g mushrooms
  • 200 g beetroot
  • 125 g cucumber(s)
  • salt and pepper
  • 3 tbsp balsamic vinegar, white
  • 2 tsp mustard
  • 1 pinch(s) of sugar
  • 3 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

low in calories

Cook the lentils in boiling water for about 8-10 minutes. Slice the beetroot, mushrooms, and cucumber, and cut the spring onions into diamond shapes. Drain the cooked lentils in a sieve, stir in the spring onions, and season with salt and pepper. Mix the vinegar, mustard, salt, pepper, and sugar. Whisk in the oil. Serve the beetroot, cucumber, and mushrooms with the lukewarm lentil mixture and drizzle with the mustard dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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