Buy all ingredients right below the recipe
Ingredients
- 200 g beluga lentils (dry)
- 50 g sun-dried tomatoes
- 50 g fresh tomatoes
- 50 g red onion (approx. 1 head)
- 10 g fresh coriander
- juice of 1 lime
- salt to taste
- black pepper to taste
Steps
- 1Sort through the lentils, rinse them, then cook until tender in plenty of water (approx. 30 minutes). Be careful not to overcook them; the grains should remain intact.
- 2While the lentils are cooking, prepare the other ingredients: finely chop the coriander and sun-dried tomatoes, dice the fresh tomatoes, and slice the red onion into thin half-rings.
- 3Drain the cooked lentils and, while still warm, mix them with the prepared vegetables and herbs.
- 4Season the salad with salt, freshly ground black pepper, and freshly squeezed lime juice. Mix thoroughly and serve immediately, or let the flavors meld for a while.
- 5Tip: If you don't have fresh coriander at home, you can substitute it with a mixture of half a teaspoon of ground cumin and dried oregano, or any fresh herb you have on hand in the garden or kitchen.
