Warm lentil salad with honey vegetables

Name: Warm lentil salad with honey vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Beluglinsen; 400 ml Vegetable stock (glass; alternatively vegetable broth; 2 Bay leaves; 7-10 Tbsp ½ Bunch of parsley and dill; 6 TABLESPOONS Olive oil; 3 TABLESPOONS Lemon juice; 7-10 Tbsp ½ Tsp ground coriander; 7-10 Tbsp salt, pepper; 1 Head frisée salad; 1/4 (approx. 200 g) Celeriac; 1 Apples (e.g. Elstar); 150 g cherry tomatoes; 2 TABLESPOONS liquid honey

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Beluglinsen
400 ml Vegetable stock (glass; alternatively vegetable broth
2 Bay leaves
7-10 Tbsp ½ Bunch of parsley and dill
6 TABLESPOONS Olive oil
3 TABLESPOONS Lemon juice
7-10 Tbsp ½ Tsp ground coriander
7-10 Tbsp salt, pepper
1 Head frisée salad
1/4 (approx. 200 g) Celeriac
1 Apples (e.g. Elstar)
150 g cherry tomatoes
2 TABLESPOONS liquid honey

Directions

1
Lentils in a sieve coldly rinse, let drain. Bring to the boil with stock and bay leaf. Cover and cook over low heat for about 30 minutes until firm to the bite.
2
In the meantime, wash the herbs for the marinade, shake dry and chop finely. Mix with 4 tbsp. oil, 2 tbsp. lemon juice and coriander. Season to taste with salt and pepper. Clean and wash the frisée, spin dry and pluck into bite-sized pieces.
3
Peel and wash the celery. Wash apple, quarter and core it. Cut both into very thin slices and halve. Wash the tomatoes. Heat 2 tablespoons of oil in a frying pan. Sauté the celery for about 3 minutes while turning.
4
Fry the tomatoes for about 1 minute. Add honey and caramelise briefly. Season with 1 tablespoon lemon juice, some salt and pepper. Mix in the apple.
5
Remove laurel from the lenses. Mix the lentils (with any remaining cooking liquid), warm vegetables and marinade. Season to taste with salt and pepper. Mix in frisée salad just before serving.