Balsamic Lentils

Ingredients

• 1 Carrot
• 1 onion
• 2.5 tbsp olive oil
• 150 g Beluga lentils
• 50 ml balsamic vinegar
• 1.5 tbsp honey (15 g)
• 0.5 cucumber
• 0.5 bunch flat-leaf parsley
• 0.5 bunch mint
• 100 g feta cheese (45% fat in dry matter)
• a handful lamb's lettuce
• Salt
• Pepper
• 4 tbsp sunflower seeds (15 g)
• 4 tbsp pomegranate seeds (15 g)

Instructions

1. 1.

   Peel, wash and dice the carrot into small cubes. Peel and finely chop the onion. Heat ½ tbsp olive oil in a pot, sauté the onion over medium heat for about 2–3 minutes. Add the lentils and cook for about 1 minute more. Deglaze with approximately 300 ml water, bring to a boil and cover; simmer on medium to low heat for about 20–30 minutes until the lentils are tender and most of the liquid has been absorbed. Add the carrot cubes in the last 10 minutes.

2. 2.

   Meanwhile, in a small pot, briefly boil balsamic vinegar with honey and 1 tbsp water, then reduce over medium heat for about 5 minutes until syrupy. Remove from heat.

3. 3.

   During this time, peel, wash and dice the cucumber. Wash, dry shake and finely chop parsley and mint leaves. Crumble the feta cheese roughly. Wash and dry spin lamb's lettuce.

4. 4.

   Combine lentils with carrots and onion in a large bowl, add the balsamic reduction and remaining olive oil, then mix well. Fold in cucumber cubes, herbs, lamb's lettuce and feta. Season with salt and pepper to taste. Sprinkle sunflower seeds and pomegranate seeds over the top.