Noodle salad with vegetables and mountain lentils

Ingredients

• 125 g mountain lentils
• 1 Garlic clove
• 1 bay leaf
• 3 tbsp balsamic vinegar
• 2 tbsp Soy sauce
• 1 tsp thyme
• 4 tbsp olive oil
• 2 Spring Onions
• 100 g celery sticks
• 2 Tomatoes
• 300 g horned noodles
• 50 g sorrel
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the garlic and cook with bay leaf, lentils, and 600 ml water for 2 minutes. Remove from heat and let stand for 1½ hours.

2. 2.

   Whisk vinegar, soy sauce, olive oil, salt, pepper, and thyme to make the dressing. Trim ends of spring onions, finely chop, and fold in. Wash celery, slice thinly. Dice tomatoes and mix into the dressing. Season with salt and pepper. Cook noodles according to package instructions in plenty of salted water. After draining, simmer lentils over low heat for about 10 minutes, then combine with noodles and dressing. Slice sorrel into fine strips and sprinkle over the salad.