Colourful lentil salad

Colourful lentil salad

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 366 kcal
, Fat: 15 g
, Carbohydrate: 31 g
, Protein: 19 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:

Betty Bossi Koch-Center


250 g green lentils
salted water, boiling


½ tbsp olive oil
1 red onion, finely chopped
250 g mushrooms, quartered
200 g celery, thinly sliced

Salad dressing

1 lime, use only the juice
4 tbsp olive oil
1 tsp liquid honey
2 tsp ginger, finely grated
1 tsp salt


1 bunch radish incl. green parts, quartered, greens finely chopped
80 g pomegranate seeds
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How it's done

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Cook the lentils in boiling water for approx. 25 mins., drain.


Heat the oil in a non-stick frying pan. Briefly sauté the onion, add the mushrooms and celery, continue to cook for approx. 5 mins.

Salad dressing

Whisk together the lime juice, oil, honey and ginger, season with salt.


Add the lentils, vegetables, radish, radish greens and pomegranate seeds to the salad dressing, mix.

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