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🍝 Colorful pasta salad with mountain lentils and fresh vegetables

469 kcal · 30 min · 4 servings

Ingredients

• 125 g brown lentils
• 1 clove garlic
• 1 bay leaf
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 1 tsp thyme
• 4 tbsp olive oil
• 2 spring onions
• 100 g celery stalks
• 2 tomatoes
• 300 g elbow macaroni
• 50 g sorrel
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the garlic clove.
2. 2. Place the garlic, a bay leaf, the mountain lentils, and 600 milliliters of water in a pot.
3. 3. Bring the mixture to a boil and let it simmer for two minutes.
4. 4. Remove the pot from the heat and let the lentils soak for one and a half hours.
5. 5. Whisk vinegar, soy sauce, olive oil, salt, pepper, and thyme together in a bowl to make the dressing.
6. 6. Clean the spring onions and trim off the ends.
7. 7. Finely chop the spring onions and stir them into the sauce.
8. 8. Wash the celery and slice it thinly.
9. 9. Wash the tomatoes and cut them into small cubes.
10. 10. Add the celery and tomato cubes to the sauce and season everything with salt and pepper.
11. 11. Cook the pasta in plenty of salted water according to the package instructions.
12. 12. Return the soaked lentils to the pot and simmer them over low heat for another ten minutes.
13. 13. Stir the cooked lentils and the drained pasta into the prepared sauce.
14. 14. Cut the sorrel into fine strips.
15. 15. Scatter the sorrel strips over the finished salad.

Nutrition per serving

• kcal: 469
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 70 g