Lentil salad

Name: Lentil salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 125 g Beluglinsen; 650 ml Vegetable broth; 500 g Celeriac; 2 Garlic cloves; 200 g cherry tomatoes; 5-6 Stem(s) Parsley; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Lemon juice; 1 red-skinned apple

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

125 g Beluglinsen
650 ml Vegetable broth
500 g Celeriac
2 Garlic cloves
200 g cherry tomatoes
5-6 Stem(s) Parsley
4 TABLESPOONS Olive oil
2 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Lemon juice
1 red-skinned apple

Directions

1
Wash the lentils, drain in a sieve and cook in vegetable stock for 25-30 minutes.
2
Clean, peel, quarter and thinly slice the celery. Peel garlic and cut into small pieces. Wash tomatoes and grate them dry. Wash parsley, shake dry, pluck off leaves and chop finely.
3
Heat olive oil in a frying pan. Fry the celery for 2-3 minutes while turning. Add garlic and fry for about 3 minutes. Add tomatoes
4
Season with salt and pepper and sprinkle with parsley. Take the vegetables out of the pan, catch the broth and mix with lemon juice, season with salt and pepper.
5
Pour lentils into a sieve and drain well. Wash apple, grate dry, quarter and remove core. Cut quarters into thin slices. Celery, tomatoes, lentil