Ingredients
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1 cup of Brown lentils
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200 g of Cherry tomatoes
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1 Cucumber
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1/2 Paprika red
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1/2 Red onion
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2 tbsp. of Parsley leaves
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Dressing:
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Extra Virgin olive oil
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Apple vinegar
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Salt
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Grounded black pepper
Directions
This salad takes inspiration from a traditional Austrian recipe. In Austria, they cook up some local mountain brown lentils (Germ. Berglinsen), let them cool and then mix in onion, cucumber, vinegar, salt and vegetable oil. Our version will be more vibrant and flavorful, incorporating a variety of fresh vegetables and herbs. It’s a delicious dish that can be stored in the fridge for a few days, getting even more delicious with time.
Bon Appétit!
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Steps
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1
Done
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Soak the brown lentils for at least 30 minutes or overnight. Drain and rinse them under running water. Place them in a pot, pour fresh water over them and boil them until they are cooked through (the lentils should be soft but still hold their shape). The cooking time will vary depending on how long you soaked the lentils. If the soaking time is short, it should take around 20 minutes to cook, but if it is longer, it will take less time. |
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2
Done
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Cut the cherry tomatoes into 4 pieces. Cut the onions into small cubes. Cut the cucumbers and sweet peppers into small cubes. Chop the herbs finely. |
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3
Done
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Mix the lentils with the vegetables and then season with salt, pepper, vinegar and olive oil. The salad should have a distinct sour taste. Let the salad sit for 15 minutes before serving to allow the flavors to blend. |
