for 2 person

Lentils

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

Salad

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

Sweet Potato Wedges

1 tbsp	olive oil
1 parcel	Karma Sweet Potato & Kale

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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