for 4 servings
- 1 ⅔ cups
- 4 tablespoons
- 2 tablespoons
- 1 teaspoon
- freshly ground peppers
- 1 bunch
mixed Dandelion leaf (green and blanched)
Soak the lentils overnight. Then boil for about 45 minutes (according to type) and drain thoroughly.
Wash and halve the tomatoes. Peel the onion, cut in half lengthwise and slice thinly. Mix together the lentils and onion slices. Wash and sort the dandelion leaves, spin dry and tear into bite-sized pieces.
Make a salad dressing from the safflower oil, the vinegars, salt and pepper. Pour over the lentils and stir well. Garnish the lentil salad with tomatoes and dandelion leaves.