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

Ingredients

2 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@bettybossi.ch

Lentils

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

Salad

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

Sweet Potato Wedges

1tbsp olive oil
1parcel 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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