Vegetable Salad with Lentils
Ingredients
Preparation steps
Rinse the lentils and cook in 300 ml (approximately 1 1/4 cup) unsalted water until al dente, about 30 minutes.
Peel the carrots, halve lengthwise and cut into 1 cm (approximately 1/2 -inch) thick pieces. Cook in boiling salted water for about 5 minutes. Rinse the cucumber, cut in half lengthwise, scrape out the seeds and cut into pieces. Rinse the celery, remove the strings and cut into thin slices. Rinse the tomatoes, remove stalks and coarsely chop.
Drain lentils in a colander and let cool to lukewarm. Place the cooked carrots on the bottom of a large glass bowl. Then mix celery with cucumbers and layer over carrots. Layer the lentils on top and top with the tomatoes.
Stir vinegar and lemon juice with sugar, cumin and coriander and season to taste with salt and pepper. Pour over the salad and let soak in the refrigerator at least 4 hours. Serve garnished with the herbs.
