Lentil & herb salad
Ingredients
for 4 person
250 g | lentil soup |
salted water, boiling |
1 ½ tbsp | lemon juice |
2 ½ tbsp | olive oil |
50 g | raspberries |
¼ tsp | salt |
a little | pepper |
100 g | celery, thinly sliced |
3 | apricots, thinly sliced |
100 g | raspberries |
40 g | rocket |
10 g | cress |
¼ bunch | peppermint, torn into pieces |
¼ bunch | chervil, torn into pieces |
How it's done
Lentils
Cook the lentils in salted water for approx. 30 mins. until almost soft, rinse.
Sauce
Mix the lemon juice, oil and raspberries, mash gently with a fork, season. Combine the lentils, celery, apricots and raspberries with the sauce.
Herb salad
Mix the rocket, cress, mint and chervil in with the salad.
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