Lentil, Cucumber, Celery and Carrot Salad

Ingredients

• 300 g green lentils
• 2 carrots
• 2 stalks celery
• 300 g cabbage (red and white)
• 0.5 cucumber
• 2 tbsp lemon juice
• 2 tbsp Apple cider vinegar
• 2 tbsp plant oil
• Salt
• Pepper

Instructions

1. 1.

   Soak the lentils overnight covered with water. Drain and cover again, bring to a boil, then simmer for about 45 minutes until tender.

2. 2.

   Peel and dice the carrots. Wash, trim and dice the celery. Wash, trim and finely chop the cabbage. After about 20 minutes of cooking, add the prepared vegetables to the lentils and cook together until done.

3. 3.

   Wash the cucumber; peel and dice half, slice the other half into rounds.

4. 4.

   Remove the mixture from heat, fold in the cucumber pieces and let cool slightly. Mix in lemon juice, vinegar and oil, season with salt and pepper, and serve warm.