Lentil & herb salad

Lentil & herb salad

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / people: 307 kcal
, Fat: 9 g
, Carbohydrate: 36 g
, Protein: 13 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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250 g lentil soup
salted water, boiling


1 ½ tbsp lemon juice
2 ½ tbsp olive oil
50 g raspberries
¼ tsp salt
a little pepper
100 g celery, thinly sliced
3 apricots, thinly sliced
100 g raspberries

Herb salad

40 g rocket
10 g cress
¼ bunch peppermint, torn into pieces
¼ bunch chervil, torn into pieces
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How it's done

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Cook the lentils in salted water for approx. 30 mins. until almost soft, rinse.


Mix the lemon juice, oil and raspberries, mash gently with a fork, season. Combine the lentils, celery, apricots and raspberries with the sauce.

Herb salad

Mix the rocket, cress, mint and chervil in with the salad.

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