Lentil Salad with Apricots

Ingredients

• 250 g cooked green lentils
• 2 tsp vegetable broth
• 6 tbsp balsamic vinegar
• 2 rosemary sprigs
• sugar
• salt, pepper, cayenne pepper
• 1 tbsp plant oil
• 250 g pork tenderloin
• 250 g apricots
• 150 g cocktail tomatoes
• 3 spring onions
• 50 g lamb's lettuce
• 1 tsp medium-hot mustard
• 6 tbsp Olive oil

Instructions

1. 1.

   Rinse lentils and place them in a pot with ½ l water. Bring to a boil, then simmer over low heat for about 30 minutes. Stir in broth, 3 tbsp balsamic vinegar, 1 rosemary sprig, sugar, pepper, and cayenne into the warm lentils and let steep for at least 1 hour.

2. 2.

   Heat oil in a pan. Season pork tenderloin with pepper and sear all sides. Salt the meat and bake in a preheated oven at 160°C for about 15 minutes.

3. 3.

   Wash apricots and tomatoes. Pit the apricots and dice finely; halve the tomatoes. Wash spring onions, cut into rings. Rinse lamb's lettuce, drain well, and clean. Mix remaining balsamic vinegar, mustard, and oil; season with pepper and salt.