Lukewarm lentil salad

Name: Lukewarm lentil salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 75 g red lentils; 1 Spring onion; 50 g Mushrooms; 50 g Beetroot (vacuum); 30 g Cucumber; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON white balsamic vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

75 g red lentils
1 Spring onion
50 g Mushrooms
50 g Beetroot (vacuum)
30 g Cucumber
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON white balsamic vinegar
1 TEASPOON Mustard
7-10 Tbsp Sugar

Directions

1
Cook the lentils in boiling water for 8-10 minutes. Clean and wash spring onion and cut into rhombs. Clean, clean and slice mushrooms diagonally. Cut beetroot into thin slices.
2
Wash the cucumber, cut lengthwise into slices. Drain lentils, stir in spring onions and season with salt and pepper. Mix vinegar, mustard and 1 tablespoon of water. Season with salt, pepper and sugar.
3
Arrange beetroot, cucumber, mushrooms and the lukewarm lentil mixture on a plate and sprinkle with the mustard dressing.