Ingredients
- 125 g waxy lentils
- 1 carrot
- 1 red pepper
- 2 spring onions
- 1 celery stalk
- 1 cucumber
- ½ bunch parsley
- 3 stalks dill
- 1 teaspoon ground turmeric
- ½ tsp ground cumin
- 2 tbsp fresh lemon juice
- 2 tbsp white wine vinegar
- 4 tbsp pumpkin seed oil
- black pepper
- salt
Preparation
Pour cold water over the lentils in a pan, cover and leave in the fridge overnight. Strain the lentils the next day. Bring the lentils to the boil in plenty of fresh water, salt, turmeric and cumin. Skim off any foam that rises to the surface.
Peel the carrot and cook whole with the lentils for about 15 minutes until al dente. Strain the lentils, rinse with cold water and leave to cool.
Finely dice the pepper, celery, cucumber and cooked carrot and finely slice the spring onion. Place the vegetables in a bowl with the lentils. Finely chop the herbs and mix into the lentil salad.
For the marinade, mix the lemon juice and vinegar together with ½ tsp salt and season with pepper. Stir in the pumpkin seed oil and cumin. Carefully mix the marinade into the lentil salad.
Recipe from HBLA Sitzenberg