🍽️ Lentil Salad with Sweet and Sour Balsamic Note

Name: Lentil Salad with Sweet and Sour Balsamic Note
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Carrot; 1 Onion; 2.5 tbsp Olive oil; 150 g Beluga lentils; 50 ml Balsamic vinegar; 1.5 tbsp Honey (15 g each); 0.5 Cucumber; 0.5 bunch flat-leaf parsley; 0.5 bunch Mint; 100 g Feta (45% fat in dry matter); 1 handful Lamb's lettuce; Salt; Pepper; 4 tbsp Sunflower seeds (15 g each); 4 tbsp Pomegranate seeds (15 g each)

365 kcal · 30 min · 4 servings

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Ingredients

1 Carrot
1 Onion
2.5 tbsp Olive oil
150 g Beluga lentils
50 ml Balsamic vinegar
1.5 tbsp Honey (15 g each)
0.5 Cucumber
0.5 bunch flat-leaf parsley
0.5 bunch Mint
100 g Feta (45% fat in dry matter)
1 handful Lamb's lettuce
Salt
Pepper
4 tbsp Sunflower seeds (15 g each)
4 tbsp Pomegranate seeds (15 g each)

Instructions

1. Wash the carrots under running water.
2. Peel the carrots and cut them into small cubes.
3. Peel the onion and chop it finely.
4. Heat half a tablespoon of olive oil in a pot.
5. Sauté the onions over medium heat for two to three minutes.
6. Add the lentils to the pot and sauté them for one minute.
7. Deglaze the mixture with 300 milliliters of water.
8. Bring the liquid to a boil.
9. Simmer the lentils covered over medium to low heat for 20 to 30 minutes.
10. Add the carrot cubes during the last ten minutes.
11. Bring the balsamic vinegar, honey, and one tablespoon of water to a brief boil in a small pot.
12. Let the mixture reduce over medium heat for five minutes until it becomes syrupy.
13. Remove the pot with the balsamic reduction from the heat.
14. Wash the cucumber.
15. Peel the cucumber if desired and cut it into small cubes.
16. Wash the parsley and mint.
17. Shake the herbs dry.
18. Pluck the leaves from the stems.
19. Chop the herbs finely.
20. Crumble the feta cheese roughly.
21. Wash the corn salad.
22. Spin the corn salad dry.
23. Place the cooked lentils, carrots, and onions in a large bowl.
24. Add the balsamic reduction and the remaining olive oil.
25. Mix everything well.
26. Gently fold in the cucumber cubes, herbs, corn salad, and feta.
27. Season the salad with salt and pepper to taste.
28. Sprinkle the dish with sunflower seeds.
29. Sprinkle the dish with pomegranate seeds.

Nutrition per serving

kcal: 365
Protein: 18 g · Fett/Fat: 17 g · Carbs: 34 g