Winter salad with red jewels

Name: Winter salad with red jewels
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g red lentils; 1 Onion; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 2 Oranges; 1 large pomegranate; 200 g Lamb's lettuce; 1 Avocado; 5-6 Tbsp light balsamic vinegar; 1 TABLESPOON Pomegranate syrup; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

The power salad is saturated with red lentils and avocado. Pomegranate seeds give the salad a bite

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g red lentils
1 Onion
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
2 Oranges
1 large pomegranate
200 g Lamb's lettuce
1 Avocado
5-6 Tbsp light balsamic vinegar
1 TABLESPOON Pomegranate syrup
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a pot and fry the onion until transparent, turning it over. Add lentils, deglaze with 500 ml water, bring to the boil, cover and cook for 8-10 minutes. Then season with salt and pepper, pour into a sieve and drain well.
2
In the meantime peel oranges in such a way that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Halve the pomegranate and remove the seeds with the back of a tablespoon.
3
Clean, wash and drain the salad. For the dressing, mix orange juice, grenadine syrup, vinegar, salt, pepper and sugar well. Fold in 4 tablespoons of oil.
4
Halve the avocado, remove the stone, remove the flesh from the skin and cut crosswise into slices. Mix lentils, lamb's lettuce, pomegranate seeds, oranges and avocado with the dressing, season with salt and pepper and serve.