Lukewarm lentil salad with pepper biters

Name: Lukewarm lentil salad with pepper biters
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g red lentils (10 minutes without soaking); 7 Stem(s) Thyme; 4 pieces (48 g each) low-fat peppers; 1 TABLESPOON Olive oil; 2 Spring onions; 1 (approx. 250 g) larger apple; 2 TABLESPOONS dark balsamic vinegar; 75 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Thyme

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g red lentils (10 minutes without soaking)
7 Stem(s) Thyme
4 pieces (48 g each) low-fat peppers
1 TABLESPOON Olive oil
2 Spring onions
1 (approx. 250 g) larger apple
2 TABLESPOONS dark balsamic vinegar
75 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Thyme

Directions

1
Cook the lentils in boiling water for about 10 minutes. Wash the thyme, dab dry, put 4 stems aside for garnishing. Remove coarse stems from the remaining thyme. Chop the rest coarsely. Cut the sausages into slices.
2
Heat the oil in a large coated pan. Fry the sausages for 3-4 minutes until golden brown. In the meantime clean and wash the spring onions and cut them diagonally into rings. Wash the apple, dab dry, remove seeds and cut into pieces.
3
Take out the sausages. Add spring onions, thyme and apples to the pan and toss over medium heat for about 3 minutes. Drain the lentils and rinse with cold water. Deglaze spring onions and apple with balsamic vinegar and stock.
4
Add lenses and reheat again. Season to taste with salt, pepper and sugar, arrange and garnish with thyme.