Lentil salad

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 125 g Beluglinsen
  • 650 ml Vegetable broth
  • 500 g Celeriac
  • 2 Garlic cloves
  • 200 g cherry tomatoes
  • 5-6 Stem(s) Parsley
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS Honey
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS Lemon juice
  • 1 red-skinned apple

Directions

  1. 1

    Wash the lentils, drain in a sieve and cook in vegetable stock for 25-30 minutes.

  2. 2

    Clean, peel, quarter and thinly slice the celery. Peel garlic and cut into small pieces. Wash tomatoes and grate them dry. Wash parsley, shake dry, pluck off leaves and chop finely.

  3. 3

    Heat olive oil in a frying pan. Fry the celery for 2-3 minutes while turning. Add garlic and fry for about 3 minutes. Add tomatoes

  4. 4

    Season with salt and pepper and sprinkle with parsley. Take the vegetables out of the pan, catch the broth and mix with lemon juice, season with salt and pepper.

  5. 5

    Pour lentils into a sieve and drain well. Wash apple, grate dry, quarter and remove core. Cut quarters into thin slices. Celery, tomatoes, lentil

Nutrition Facts

KCAL
290 kcal
CARBS
32 g
FATS
11 g
PROTEINS
11 g