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🍽️ Warm Lentil Salad with Pak Choi and Caramelized Onions

229 kcal · 30 min · 4 servings

Ingredients

• 150 g Puy lentils
• 400 ml vegetable broth
• 1 Pak Choi
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped red basil
• 1 tbsp lemon juice
• 2 tbsp grape seed oil
• salt
• pepper (from the mill)
• 1 red onion
• 1 tbsp butter
• 1 tbsp sugar
• 100 ml orange juice
• 1 tbsp cranberries
• red basil (for garnish)

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Place the lentils in a pot and cover them with the vegetable broth.
3. 3. Bring the mixture to a boil.
4. 4. Reduce the heat and let the lentils simmer gently for about 40 minutes with the lid slightly ajar.
5. 5. If the liquid evaporates too quickly, add a little more broth as needed.
6. 6. Wash the Pak Choi thoroughly.
7. 7. Remove the tough stem ends and chop the greens.
8. 8. Add the chopped Pak Choi to the lentils during the last 3 minutes of cooking time.
9. 9. Let the vegetables cook through together with the lentils.
10. 10. Drain the lentils and vegetables through a sieve.
11. 11. Reserve the drained broth in a container.
12. 12. Wash the parsley and basil.
13. 13. Pick the leaves off the stems.
14. 14. Mix the drained vegetables with the fresh herbs.
15. 15. Add the lemon juice and oil to the mixture.
16. 16. Stir in some of the reserved broth to keep the mixture moist.
17. 17. Season the salad with salt and pepper to taste.
18. 18. Peel the onion and cut it into wedges.
19. 19. Heat the butter in a frying pan.
20. 20. Add the onion wedges and sugar to the hot butter.
21. 21. Fry the onions for 4 to 5 minutes until golden brown and caramelized.
22. 22. Deglaze the onions with the orange juice.
23. 23. Add 4 to 5 tablespoons of the reserved broth.
24. 24. Let the sauce simmer for a few minutes.
25. 25. Stir the cranberries into the sauce.
26. 26. Season the sauce with salt.
27. 27. Plate the warm lentil salad onto plates.
28. 28. Drizzle the caramelized onion sauce over the salad.
29. 29. Garnish the dish with fresh basil leaves.
30. 30. Serve the salad immediately.

Nutrition per serving

• kcal: 229
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 25 g