Preparation

1

Step 1

Place the lentils in a sieve, rinse under running water and transfer to a saucepan, cover with lightly salted water and turn on the heat. Cook for 20 – 25 minutes.

2

Step 2

In the meantime, clean and peel the carrots and cut them into thin, short strips with a vegetable slicer.

3

Step 3

Wash, shake dry and finely chop the spring onion. Grate the red cabbage.

4

Step 4

Clean and finely dice the celery.

5

Step 5

Wash the apples, quarter them unpeeled, remove the core and dice finely.

6

Step 6

Drain the lentils in a sieve. Mix everything in a bowl. Season with salt and freshly ground pepper. Add oil and vinegar and mix again.

7

Step 7

Cover and let the salad sit in the fridge for about an hour.

8

Step 8

Rinse the parsley, shake dry, chop finely and garnish the salads with it.

For the recipe, you'll nee:

Ingredients

Portions

6

Food

  • 300.0 g Lenses
  • Salt water
  • 2.0 large Carrots
  • 1.0 Spring onion
  • 150.0 g Red cabbage
  • 2.0 stalks Celery
  • 2.0 Apples
  • Ground pepper
  • 2.0 tbsp Olive oil
  • 1.0 tbsp Apple cider vinegar
  • A little fresh parsley