Ingredients for 4 people:
1 shallot
250 g fine brown lentils
550 ml vegetable broth (instant)
2 spring onions
3 tomatoes
3 tablespoons balsamic vinegar
3 tbsp walnut oil
2 tbsp olive oil
Salt
Black pepper from the mill
4 fresh goat cheese dumplings (approx. 25 g each)
Preparation:
1. Peel and finely chop the shallot. Cook with the lentils in the broth at low heat for about 1 hour. Drain lentils, reserving remaining broth. Let the lentils cool down.
2. Wash and clean spring onions and cut diagonally into rings. Wash tomatoes, halve and remove seeds. Dice flesh. Mix spring onions and tomatoes with the lentils.
3. Make a vinaigrette with balsamic vinegar, oils, salt and pepper and mix with the salad ingredients. Allow to infuse for about 10 minutes. If necessary, mix in some more broth and season again. Top with the crumbled fresh goat cheese.
Tip: There are numerous variations on this salad: Replace the
lentils with kidney or white beans and instead of goat's cream cheese, not
everyone's taste, mozzarella is also very suitable.
Preparation time approx. 30 minutes (without waiting time)
Nutritional values per serving approx.:
Calories: 371
joules: 1554
Protein: 15,7 g
Fat: 19,7 g
Carbohydrates: 34.9 g
(FoodCentrale by ddp images)
