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🍽️ Lentil Salad with Vegetables

316 kcal · 30 min · 4 servings

Ingredients

• 300 g Puy lentils
• 1 l vegetable broth
• 1 sprig rosemary
• 4 sprigs thyme
• 2 sprigs parsley
• 1 bay leaf
• 2 bell peppers (red and green)
• 2 tomatoes
• 1 mild, white onion
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 2 tbsp freshly chopped herbs (e. g. thyme, rosemary, oregano, chervil and parsley)
• 3 tbsp rapeseed oil
• salt
• 1 pinch sugar
• pepper (from the mill)

Instructions

1. 1. Cover the lentils with water and let them soak overnight.
2. 2. Drain the lentils and place them in a pot.
3. 3. Pour the vegetable broth over the lentils and bring the mixture to a boil.
4. 4. Tie the herbs together into a small bundle.
5. 5. Add the herb bundle to the pot.
6. 6. Simmer the lentils on low heat for about 40 minutes until tender.
7. 7. Wash the bell peppers thoroughly.
8. 8. Halve the bell peppers and remove the inside.
9. 9. Cut the bell peppers into small cubes.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the seeds from the tomatoes.
13. 13. Cut the tomatoes into cubes.
14. 14. Peel the onion.
15. 15. Cut the onion into cubes.
16. 16. Mix the apple cider vinegar with the lemon juice.
17. 17. Add the herbs to the vinegar-lemon mixture.
18. 18. Stir the oil into the mixture.
19. 19. Season the dressing with salt.
20. 20. Season the dressing with sugar.
21. 21. Season the dressing with pepper.
22. 22. Drain the cooked lentils.
23. 23. Remove the herb bundle from the lentils.
24. 24. Place the drained lentils in a bowl.
25. 25. Add the diced bell pepper to the lentils.
26. 26. Add the diced tomatoes to the lentils.
27. 27. Add the diced onion to the lentils.
28. 28. Pour the dressing over all the ingredients.
29. 29. Mix everything well together.
30. 30. Let the salad cool down to room temperature.
31. 31. Taste the salad again before serving.

Nutrition per serving

• kcal: 316
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 37 g