Warm lentil salad

Name: Warm lentil salad
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 parcel tofu; 1 apple; 1 spring onion; 1 bunch radish; 100 g celery; a little pepper; ½ tsp salt; 2 tbsp white balsamic vinegar; 3 tbsp olive oil; 4 dl vegetable bouillon; 150 g green lentils

Ingredients

2 people

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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@bettybossi.ch

Lentils

1 tbsp olive oil

150 g green lentils

4 dl vegetable bouillon

Salad

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

Lentils

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.

Salad

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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2 people

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