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🍽️ Lentil Vegetable Salad

336 kcal · 30 min · 4 servings

Ingredients

• 200 g lentils (brown, soaked)
• 1 l vegetable broth
• 1 bell pepper (red)
• 1 bell pepper (yellow)
• 3 stalks celery
• 1 bunch parsley
• 2 tbsp red wine vinegar
• 2 tbsp balsamic vinegar (rosso)
• 4 tbsp oil
• salt
• pepper (from the mill)
• 150 g smoked salmon

Instructions

1. 1. Pour the broth into a pot and bring it to a boil. Add the lentils and simmer them over low heat for about 30 to 40 minutes until tender. Drain the lentils through a sieve, but reserve 50 milliliters of the cooking liquid for later.
2. 2. Wash the bell pepper, cut it in half lengthwise, remove the seeds and white pith, and dice the flesh into small cubes. Wash the celery, peel it, and slice it into thin rounds. Wash the parsley, shake off excess water, pick off the leaves, and chop them finely.
3. 3. Whisk the reserved lentil cooking liquid with vinegar, oil, salt, and pepper to make a dressing. Taste and adjust the seasoning. Then mix the dressing with the drained lentils and the prepared vegetables.
4. 4. Let the salad chill in the refrigerator for about 30 minutes to let the flavors meld. Divide it among small plates, garnish with celery stalks, and place these on larger serving plates alongside the salmon. Serve immediately.

Nutrition per serving

• kcal: 336
• Protein: 22 g · Fett/Fat: 16 g · Carbs: 26 g