Red Lentil Salad with Chili and Lemon
Salad
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Cook Time
24 h 30 min
Servings
2
Difficulty
Easy
Prep Time
20 Min
Description
This Red Lentil Salad with Chili and Lemon is an absolute hit for hot days! I love making it because it's so refreshing and light. The red lentils are a great source of protein and make the salad really filling. The spiciness of the chili, combined with the acidity of the lemon, gives it a special kick. It tastes best when it can sit overnight, then the flavors unfold perfectly. A great dish for a light lunch or as a side dish for grilling. And the best part: it's also vegan!
Ingredients (10 ingredients)
-
225 g Lentils, red
-
2 Handvoll Cherry tomato(es)
-
1 piece Onion(s), red
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1 piece Chili pepper(s) green
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5 tbsp Lemon juice
-
5 tbsp Olive oil
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1 tsp Mustard, hot
-
1 tsp Salt
-
1 TL, gestr. Pepper
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0.5 tsp Nutmeg, freshly grated
Preparation (6 steps)
Cook lentils
Place 225 g of red lentils in the mixing bowl and rinse with cold water until the water is clear. Drain the water. Cover the lentils with fresh water and cook for 10 min./100°C/speed 1 without spices.
Drain lentils
Pour the cooked lentils through a sieve and let them cool.
Chop onion
Peel, quarter and place 1 red onion in the mixing bowl. Chop for 3 sec./speed 5.
Prepare dressing
Add 5 tbsp lemon juice, 5 tbsp olive oil, 1 tsp hot mustard, 1 tsp salt, 1 level tsp pepper and 0.5 tsp freshly grated nutmeg to the mixing bowl and stir for 10 sec./speed 3.
Mix salad
Place the cooled lentils, the chopped onion, 2 handfuls of halved cherry tomatoes and 1 green chili pepper, cut into fine rings, in a bowl. Pour the dressing from the mixing bowl over it and mix everything well.
Let the salad sit
Leave the salad to infuse, covered, in the refrigerator overnight. If necessary, season again before serving.
Finished cooking? Great! 🎉
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Created by
Lena Lambert
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Mustard
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