Autumn salad with red lentils
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 4 Eggs
- 150 red lentils
- 300 ml Vegetable broth (instant)
- 1 Head oak leaf salad
- 1/2 Head frisée salad
- 100 g Lamb's lettuce
- 4 TABLESPOONS Oil
- 3 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
Directions
- 1
Boil eggs hard in about 10 minutes. Bring the lentils and broth to the boil and cook over low heat in a closed saucepan for about 5 minutes. Clean, wash and drain the salads. Cut into bite-sized pieces. Quench eggs cold, peel and let them cool down.
- 2
Mix oil and vinegar. Season with salt, pepper and sugar. Mix salad and lentils with the vinaigrette. Cut the eggs into quarters and arrange them on a plate with the salad
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