Lentil and apricot bowl

Total: 40 Min. | Active: 40 Min.

vegetarian, gluten-free

Nutritional value / people: 520 kcal
, Fat: 28 g
, Carbohydrate: 33 g
, Protein: 26 g

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To cook the lentils

160g yellow lentils

water, boiling

500g celery, cut diagonally into slices approx. 5 mm thick

Dressing

2tbsp raspberry vinegar

4tbsp olive oil

1bunch peppermint, cut into thin strips

1tsp salt

a little pepper

Vegetables

250g spring carrots, cut lengthwise into thin slices

300g apricots, cut into segments

1 spring onion incl. green part, cut into thin rings

To serve

2bags mini mozzarella balls (approx. 120 g each), drained

3tbsp pine nuts, toasted

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How it's done

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To cook the lentils

Cook the lentils for approx. 6 mins. Add the celery, cook for a further 2 mins. Drain the lentils, rinse with cold water.

Dressing

In a bowl, combine the vinegar with all the other ingredients up to and including the pepper, add the lentils.

Vegetables

Plate up the carrots, apricots and spring onions in bowls along with the lentils.

To serve

Top with the mozzarella and pine nuts.