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🍽️ Colorful salad with red cabbage, lentils and berries

294 kcal · 30 min · 4 servings

Ingredients

• 100 g Puy lentils
• 400 g red cabbage (1 piece)
• salt
• 6 sprigs dill
• 100 g blackberries (fresh or frozen)
• 80 g blueberries (fresh or frozen)
• 1 avocado
• 4 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp medium-hot mustard
• 1 tsp liquid honey
• 4 tbsp olive oil
• 30 g pomegranate seeds (2 tbsp)

Instructions

1. 1. Pour double the amount of water into a pot and bring it to a boil.
2. 2. Add the lentils to the boiling water.
3. 3. Cook the lentils for 30 minutes until soft.
4. 4. Drain the cooked lentils.
5. 5. Let the lentils drain completely.
6. 6. Let the lentils cool down for about 10 minutes.
7. 7. Remove the outer leaves from the red cabbage.
8. 8. Wash the red cabbage thoroughly.
9. 9. Set aside the tender outer leaves.
10. 10. Cut the rest of the red cabbage into thin strips.
11. 11. Lightly salt the cut red cabbage.
12. 12. Knead the red cabbage vigorously by hand for 5 minutes.
13. 13. Let the kneaded red cabbage rest for 15 minutes.
14. 14. Tear the reserved tender cabbage leaves into small pieces.
15. 15. Wash the dill.
16. 16. Shake the dill dry.
17. 17. Set aside 4 nice dill tips.
18. 18. Finely chop the remaining dill.
19. 19. Wash the berries.
20. 20. Let the berries drain well.
21. 21. Let frozen berries thaw.
22. 22. Place the rested red cabbage in a sieve.
23. 23. Rinse the red cabbage briefly with water.
24. 24. Let the red cabbage drain in the sieve.
25. 25. Halve the avocado.
26. 26. Remove the pit of the avocado.
27. 27. Lift the flesh of the avocado out of the skin.
28. 28. Cut the avocado flesh into cubes.
29. 29. Whisk vinegar and lemon juice together for the dressing.
30. 30. Season the liquid with salt, mustard and honey.
31. 31. Whisk oil into the dressing mixture.
32. 32. Mix the cooled lentils with the dressing.
33. 33. Add the red cabbage to the dressing.
34. 34. Add the small cabbage pieces.
35. 35. Add the chopped dill.
36. 36. Add the blueberries.
37. 37. Add the blackberries.
38. 38. Mix all ingredients well with the dressing.
39. 39. Sprinkle the salad with pomegranate seeds.
40. 40. Garnish the salad with the reserved dill tips.

Nutrition per serving

• kcal: 294
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 24 g