DOCUMENT

46 Lentil salad Serves 6 | Preparation time 25 minutes Ingredients For the salad: 1 onion | chopped 180 g carrots | in thin strips, 5 cm long 50 g apricots, dried | chopped 200 g red lentils 1 cardamom pod 1 bay leaf 1 cinnamon stick 2–3 pinches of coriander seeds, ground Salt Pepper 300 ml vegetable stock For the dressing: 150 g natural yoghurt, 3.5% fat 2 tsp. olive oil 1 tsp. lime juice Pepper 2 tsp. honey ½ head of leaf lettuce (350 g) | finely sliced Accessories: Solid cooking container Preparation Mix the onion, carrots and apricots with the lentils in a solid cooking container. Add the spices, season with salt and pepper, pour in the vegetable stock and steam. Mix the yoghurt with the oil and lime juice and add salt, pepper and honey to taste. Let the lentil salad cool down a little, remove the cardamom pod, bay leaf and cinnamon stick. Fold in the lettuce and serve warm, drizzled with the dressing. Settings Temperature: 100 °C Duration: 10–12 minutes