Wild Leaves with Brown Pulses
9,4 / 10
ready in 1 hr 5 min.
- 1 ⅔ cups Brown Lentils
- 8 cherry tomatoes
- 1 Red onion
- 4 Tbsps Safflower oil
- 2 Tbsps apple cider vinegar
- 1 tsp balsamic vinegar
- freshly ground peppers
- 1 bunch mixed Dandelion greens (green and blanched)
How healthy are the main ingredients?Lentilapple cider vinegartomatosalt
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.