Lentil & herb salad

Name: Lentil & herb salad
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g lentil soup; 3 apricots; 150 g raspberries; ¼ bunch chervil; 10 g cress; ¼ bunch peppermint; 40 g rocket; 100 g celery; 2 ½ tbsp olive oil; a little pepper; ¼ tsp salt; 1 ½ tbsp lemon juice

main dish salad summer

Total: 45 min. | Active: 45 min.

vegan, lactose-free

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Ingredients

for 4 person

Lentils
250 g	lentil soup
	salted water, boiling

Sauce
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

Herb salad
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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