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🥗 Lentil and Shrimp Salad

479 kcal · 30 min · 4 servings

Ingredients

• 400 g red lentils
• 500 ml vegetable broth
• 1 bunch spring onions
• 1 salad cucumber
• 200 g corn (can)
• 200 g shrimp (ready to cook)
• 1 shallot
• 1 chili pepper
• 1 tsp honey
• 3 tbsp sesame oil
• 2 tbsp white wine vinegar
• light soy sauce
• 1 tbsp parsley (chopped)
• salt

Instructions

1. 1. Rinse the lentils under cold water.
2. 2. Bring the vegetable broth to a boil in a pot.
3. 3. Add the lentils to the boiling broth.
4. 4. Cook the lentils with the lid on the pot for about 5 to 6 minutes until tender.
5. 5. Drain the lentils and let them drain well.
6. 6. Wash the spring onions and remove the tough ends.
7. 7. Slice the spring onions into thin rings.
8. 8. Wash the cucumber.
9. 9. Cut the cucumber in half lengthwise.
10. 10. Slice the cucumber halves into thin slices.
11. 11. Drain the corn from the can or package.
12. 12. Peel the shallot.
13. 13. Dice the shallot very finely.
14. 14. Wash the chili pepper.
15. 15. Remove the stem and seeds of the chili pepper.
16. 16. Finely chop the chili pepper.
17. 17. Mix the chopped chili with honey, sesame oil, and white wine vinegar in a bowl.
18. 18. Add the lukewarm lentils to the dressing mixture.
19. 19. Add the prepared vegetables (spring onions, cucumbers, corn, shallots) and the shrimp.
20. 20. Gently fold everything together so the ingredients are well coated with the dressing.
21. 21. Let the salad sit for about 10 minutes to allow the flavors to meld.
22. 22. Wash the parsley and pick off the leaves.
23. 23. Fold in the parsley just before serving.
24. 24. Finally, season the salad to taste with soy sauce.
25. 25. Serve the salad.

Nutrition per serving

• kcal: 479
• Protein: 37 g · Fett/Fat: 11 g · Carbs: 56 g