Lentil and apricot bowl

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


4 people


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:

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To cook the lentils

160g yellow lentils
water, boiling
500g celery, cut diagonally into slices approx. 5 mm thick


2tbsp raspberry vinegar
4tbsp olive oil
1bunch peppermint, cut into thin strips
1tsp salt
a little pepper


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

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.


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


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

To serve

Top with the mozzarella and pine nuts.

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