Fresh summer lentil salad: delicious, simple, and ready in no time – with excellent nutritional values as a bonus. Perfect for barbecues and hot temperatures. Give it a try.
Lentil salad:
- 600 ml water
- 200 g organic Pardina lentils
- 1 tbsp oil (olive oil)
- 1 red onion
- 1 spring onion
- 2 carrots
- 1 leek
- A handful of radishes
- 1 banana
- Parsley, thyme
- 30 g sesame seeds
- 1 garlic clove
- 3 tbsp hemp oil
- 4 tbsp balsamic vinegar
- 100 g shepherd’s cheese
Preparation
- Heat the water in a pot and add a little olive oil. Finely chop the onion, one carrot, and one leek, then simmer together with the Pardina lentils for about 30 minutes before straining.
- Finely chop another carrot, the spring onion, and the radishes, and mix them with the lentils. Then mash the banana and stir it in along with the parsley and some sesame seeds.
- For the dressing, mince the garlic and mix it with thyme, hemp oil, balsamic vinegar, and salt. Pour over the salad and toss well.
- Add some shepherd’s cheese if desired and enjoy!
