Linsensalat mit Feta, Karotten, Radieschen und frischen Kräutern in einer Schale, dahinter Schalk Mühle Pardina Linsen

Summer Lentil Salad

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!