Sugar pea salad

Name: Sugar pea salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Sweet peas; 400 g Carrots; 1/2 l clear vegetable broth (instant); 1 TABLESPOON Butter or margarine; 2 medium-sized onions; 150 g red lentils; 2 TABLESPOONS Oil; 125 g pink mushrooms; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Balsamic Vinegar; 4 TABLESPOONS Walnut oil; 7-10 Tbsp Parsley and lemon

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Sweet peas
400 g Carrots
1/2 l clear vegetable broth (instant)
1 TABLESPOON Butter or margarine
2 medium-sized onions
150 g red lentils
2 TABLESPOONS Oil
125 g pink mushrooms
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Balsamic Vinegar
4 TABLESPOONS Walnut oil
7-10 Tbsp Parsley and lemon

Directions

1
Clean and wash the sugar snap peas. Peel and wash the carrots and cut them into fine strips. Cook both in boiling vegetable stock with the fat for about 5 minutes. Drain the vegetables, catching the broth.
2
Peel and finely dice the onions and fry them with the lentils briefly in hot oil. Deglaze with 300 ml broth and simmer for about 10 minutes. In the meantime clean, wash and slice the mushrooms and sprinkle with lemon juice.
3
Mix into the vegetables. For the vinaigrette, mix salt, pepper, sugar, balsamic vinegar and walnut oil. Mix the salad loosely. Arrange on portion plates. Turn lines in remaining vinaigrette and spread on the vegetables.
4
Serve garnished with parsley and lemon. Garlic and herbs baguette tastes good with it.