Sauerkraut Bowl

Ingredients

• 200 g Beluga lentils from Rapunzel (available at Reformhaus®)
• 50 g Baby Spinach
• 250 g fresh sauerkraut from EDEN (available at Reformhaus®)
• 50 g apricots softies from Reformhaus®
• 2 tbsp cloudy apple cider vinegar from Hensel (available at Reformhaus®)
• 3 tbsp olive oil from Dr. Budwig (available at Reformhaus®)
• 1 tbsp orange algae oil from Dr. Budwig (available at Reformhaus®)
• 1 tsp agave syrup from Reformhaus®
• 1 tsp All-in-the-Green salad seasoning from Sonnentor (10 g) (available at Reformhaus®)
• sea salt from Brecht (available at Reformhaus®)
• black pepper from Brecht (available at Reformhaus®)
• 0.5 tsp turmeric from Brecht (available at Reformhaus®)
• 2 tbsp hazelnuts from Reformhaus®

Instructions

1. 1.

   Rinse lentils with cold water and cook in three times their volume of boiling water according to package instructions for about 20 minutes. Drain and let cool; rinse again if desired. Wash, discard stems, and shake dry the baby spinach. Drain the sauerkraut.

2. 2.

   For the dressing dice apricots into small cubes. Whisk together apple cider vinegar, olive oil, algae oil, agave syrup, and salad seasoning. Fold in apricot cubes and season with salt, pepper, and turmeric. Roughly chop hazelnuts.

3. 3.

   Divide lentils among four bowls. Add spinach and sauerkraut. Drizzle the dressing over the bowl and sprinkle with chopped hazelnuts.