Lentil and carrot salad

Name: Lentil and carrot salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 200 g Dish lenses; 1 Organic Lemon; 3 TABLESPOONS Tahin (sesame paste; glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 red onion; 300 g Carrots; 1 red pepper; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 8 Stem/s Dill

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

200 g Dish lenses
1 Organic Lemon
3 TABLESPOONS Tahin (sesame paste; glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 red onion
300 g Carrots
1 red pepper
2 Garlic cloves
2 TABLESPOONS Olive oil
8 Stem/s Dill

Directions

1
Rinse the lentils in a sieve and boil in 1 l unsalted water for about 40 minutes.
2
Meanwhile, for the dressing, wash the lemon hot, dry and finely grate the peel. Halve the fruit and squeeze it. Mix lemon juice and peel, tahini and 8 tbsp. water. Season to taste with salt, pepper and 1 tablespoon of sugar.
3
Peel the onion and cut into fine strips. Peel, wash and thinly slice the carrots. Clean, wash and finely dice the bell peppers. Peel garlic and chop finely. Heat oil in a pan. Fry the carrots for about 5 minutes while turning. After about 3 minutes add garlic and paprika. Season with salt.
4
Wash the dill, shake dry, pluck flags from the stems and cut finely. Drain the lentils and let them drain well. Mix with onion, vegetables, half dill and half dressing, season again if necessary. Serve, sprinkle with remaining dressing, sprinkle with remaining dill.