Lentil and Sautéed Vegetable Salad
Ingredients
- Ingredients
- 200 grams brown Lentils
- 600 milliliters Vegetable broth
- 4 shallots
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 stalks Celery
- 20 grams Chives
- 400 grams green Beans
- salt
- 50 milliliters olive oil
- freshly ground peppers
- 4 Tomatoes
- 4 Tbsps white balsamic vinegar
Preparation steps
Soak the lentils overnight in cold water. The next day, rinse in a colander, add to a pot with the vegetable broth, cover and cook for 30 minutes. Drain, rinse and cool.
Peel and finely chop the shallots. Rinse the bell peppers, remove the ribs and seeds and dice. Rinse and thinly slice the celery and chives.
Cut the green beans into bite-sized pieces and blanch in boiling salted water for about 8-10 minutes. Transfer to a bowl of ice water, then drain.
Heat 3-4 tablespoons of olive oil in a pan and sauté the shallots, peppers and celery for about 5 minutes. Season with salt and pepper, remove from heat and allow to cool. Rinse the tomatoes, remove the cores and dice.
Combine the lentils, tomatoes and sautéed vegetables in a large bowl. Drizzle with the balsamic vinegar and remaining olive oil. Season with salt and pepper and fold in the green beans. Garnish with chives and serve.
