Lentil salad with grilled peaches

Lentil salad with grilled peaches

Total: 29 min. | Active: 25 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 360 kcal
, Fat: 17 g
, Carbohydrate: 31 g
, Protein: 14 g


4 person


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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200 g beluga lentils (beluga)
1 litre water, boiling
½ tsp salt

Charcoal/gas/electric grill 

4 peaches, in slices
½ tbsp olive oil


3 tbsp lemon juice
3 tbsp olive oil
20 g ginger, finely grated
½ tsp salt
a little pepper


250 g mini cucumbers, diagonally sliced
100 g pitted green olives, cut into rings
¼ bunch flat-leaf parsley, leaves torn off
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How it's done

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Place the lentils in boiling water and simmer (uncovered) for approx. 15 mins. until just soft, drain, season with salt and allow to cool slightly.

Charcoal/gas/electric grill 

Brush the peaches with oil. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side. Remove the peaches from the barbecue.


Mix the lemon juice, oil and ginger in a large bowl, season.


Add the cucumbers, olives and lentils to the dressing, mix, plate up. Top with the peaches. Garnish with the parsley.

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