Red lentil salad

Name: Red lentil salad
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 medium-sized onions; 2–3 Garlic cloves; 5-7 TABLESPOONS Olive oil; 500 g red lentils; 75 g dried cranberries; 1-2 TEASPOONS Cumin; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 1 TABLESPOON Vegetable broth; 100 ml Balsamic vinegar; 1–2 Mini Roman salads; 125 g Arugula (rocket); 250 g cherry tomatoes; 1 collar Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 medium-sized onions
2–3 Garlic cloves
5-7 TABLESPOONS Olive oil
500 g red lentils
75 g dried cranberries
1-2 TEASPOONS Cumin
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Salt
1 TABLESPOON Vegetable broth
100 ml Balsamic vinegar
1–2 Mini Roman salads
125 g Arugula (rocket)
250 g cherry tomatoes
1 collar Parsley

Directions

1
Peel and finely dice onions and garlic.
2
Fry in 2-3 tablespoons of hot oil. Wash the lentils and let them drip off. Chop cranberries coarsely. Steam both briefly. Season with cumin and pepper. 1-1 1⁄2 Sprinkle with sugar and caramelise.
3
Add a good 600 ml of water and broth. Cover and cook over a low heat for about 10 minutes. Stir from time to time.
4
Take the lentils off the stove. Stir in vinegar and season everything with salt and pepper. Let it cool down.
5
Cleaning salads. Wash salads, tomatoes and parsley. Cut romaine lettuce into strips, pluck arugula smaller if necessary. Halve tomatoes and chop parsley. Mix everything with 3-4 tablespoons of oil into the lentils.
6
Season to taste and serve.