Red Cabbage Salad with Lentils and Blackberries

Ingredients

• 100 g Puy lentils
• 400 g red cabbage (1 piece)
• Salt
• 6 stalks dill
• 100 g blackberries (fresh or frozen)
• 80 g blueberries (fresh or frozen)
• 1 Avocado
• 4 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp medium-hot mustard
• 1 tsp liquid honey
• 4 tbsp olive oil
• 30 g Pomegranate seeds (2 tbsp)

Instructions

1. 1.

   Cook the lentils in double the amount of boiling water for 30 minutes until tender. Then drain, let them stand, and cool for about 10 minutes.

2. 2.

   Meanwhile, clean the cabbage, wash it, set aside the delicate edge leaves, cut the rest into thin strips. Lightly salt and massage by hand for 5 minutes. Let sit for 15 minutes. Tear the edge leaves into small pieces. Wash and dry dill, set aside four tips, chop the rest. Wash berries and let them drain or thaw.

3. 3.

   Place the kneaded cabbage in a colander, rinse briefly, and drain. Halve the avocado, remove the pit, scoop out the flesh, and dice.

4. 4.

   For the dressing mix vinegar with lemon juice, stir in salt, mustard, and honey, then whisk in oil.

5. 5.

   Combine lentils, cabbage, torn edge leaves, chopped dill, blueberries, and blackberries with the dressing. Sprinkle the salad with pomegranate seeds and garnish with dill tips.