\"Take me away\" lentil salad with orange and rosemary dressing
very easy
40 mins
40 mins
Ingredients
- 350 g Lenses (e.g. Beluga)
- 300 g Carrots
- 2 Onions
- 2 red peppers
- 300 g White or pointed cabbage
- 8 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Schmand
- 2 TEASPOONS Horseradish (glass)
- 7-10 Tbsp Juice from 1⁄2 Lemon
- 100 ml Orange juice
- 4 TABLESPOONS dark balsamic vinegar
- 2–3 Branches of rosemary
- 1-2 TEASPOONS Mustard
- 7-10 Tbsp Sugar
Directions
- 1
Rinse the lentils in cold water, then boil them in 1 1⁄2 l of cold water covered and cook for about 20 minutes. Clean, peel and finely dice the carrots. Add the carrots to the lentils about 5 minutes before the end of the cooking time and continue cooking.
- 2
Drain, rinse cold and drain well.
- 3
Onions peel, finely dice. Clean and wash the bell peppers, cut them into fine strips and also dice them finely. Clean and wash the cabbage and cut out the stalk in a wedge shape. Chop the cabbage finely. Heat 2 tablespoons of oil in a frying pan.
- 4
Brown the onions, peppers and cabbage for about 5 minutes. Season with salt and pepper. Put them together with the lentils in a large bowl. Mix sour cream, horseradish cream and lemon juice with a tablespoon.
- 5
For the dressing, pour orange juice and vinegar into a small pot, bring to the boil and reduce by half while stirring (= reduce). Remove from the heat and allow to cool. In the meantime, wash the rosemary, shake dry, remove the needles and chop finely.
- 6
Stir rosemary and mustard into the orange vinegar reduction.
- 7
Fold down 6 tbsp. of oil. Season to taste with salt, pepper and sugar. Pour the dressing over the lentils and mix well. Season salad again with salt, pepper and vinegar. Arrange the salad or fill it into Tupper tins, cover with horseradish cream - and off you go!
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