Warm lentil salad

Warm lentil salad

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / people: 775 kcal
, Fat: 39 g
, Carbohydrate: 65 g
, Protein: 25 g


2 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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1 tbsp olive oil
150 g green lentils
4 dl vegetable bouillon


2 tbsp white balsamic vinegar
3 tbsp olive oil
½ tsp salt
a little pepper
100 g celery, in thin slides
1 bunch radish, sliced
1 apple, sliced
1 spring onion, with the green, sliced in rings

Sweet Potato Wedges

1 tbsp olive oil
1 parcel Karma Sweet Potato & Kale
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How it's done

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Heat the oil in a pan. Sauté the lentils for approx. 3 mins., pour in the stock, bring to the boil, simmer on a low heat for approx. 30 mins. until almost soft, drain and transfer to a bowl.


Mix the balsamic and olive oil in a large bowl, season. Add the lentils, celery and all the other ingredients up to and including the spring onions, mix well.

Sweet Potato Wedges

Heat the oil in a frying pan, fry the tofu for approx. 2 mins. on each side, serve with the lentil salad.

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