Red Cabbage Lentil Salad

Ingredients

• 200 g split lentils
• Salad salt
• 500 g red cabbage
• 5 tbsp red wine vinegar
• 1 tbsp apple juice
• 1 tbsp Olive Oil
• 2 tbsp liquid honey
• 1 tsp allspice
• 1 tsp cloves powder
• 1 tsp cinnamon
• Salt
• Pepper
• 100 g walnut halves
• 1 red-skinned apple
• Lemon juice
• 100 g Gorgonzola

Instructions

1. 1.

   Rinse the lentils in a sieve, drain and bring to a boil in plenty of salted water. Cook over medium heat for 40–45 minutes.

2. 2.

   Meanwhile, clean the cabbage, remove outer leaves, quarter it, discard the tough core and slice into very thin strips.

3. 3.

   Place cabbage strips in a bowl and pour boiling water over them. Let stand for 5 minutes, then drain and let cool.

4. 4.

   Whisk vinegar with apple juice, oil and honey to make the vinaigrette. Add allspice, cloves powder and cinnamon; season with salt and pepper.

5. 5.

   Toast walnuts in a hot pan without fat until fragrant, remove, cool and roughly chop.

6. 6.

   Wash the apple, quarter it, remove core, slice flesh into very thin strips and drizzle with lemon juice.

7. 7.

   Drain lentils, let them cool to lukewarm. Mix lentils with cabbage, apple and vinaigrette; let sit for about 20 minutes.

8. 8.

   Cut cheese into small pieces. Taste lentil mixture again, add nuts and cheese, arrange in bowls and serve.