Lukewarm lentil salad with currant yoghurt dressing

Name: Lukewarm lentil salad with currant yoghurt dressing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Dish lenses; 150 g Whole milk yoghurt; 2-3 TABLESPOONS Currant Jelly; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper; 100 g Baby salad mix; 2 Vienna sausage; 1⁄2 Federation Chives; 2 Carrots; 2 stalks of celery

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Dish lenses
150 g Whole milk yoghurt
2-3 TABLESPOONS Currant Jelly
2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper
100 g Baby salad mix
2 Vienna sausage
1⁄2 Federation Chives
2 Carrots
2 stalks of celery

Directions

1
Cook the lentils in 1 l water for 35-40 minutes. For the dressing puree yoghurt, jelly and vinegar with a hand blender. Season to taste with salt and pepper.
2
Wash the lettuce and drain. Cut the sausages into slices. Wash chives, dab dry, cut into small rolls.
3
Peel, wash and finely dice the carrots. Clean and wash the celery and cut into fine slices. Cook both for the last 3 minutes with the lentils. Then drain everything and let it cool down a little.
4
Mix warm lentil vegetables, sausages, salad, chives and dressing.