Warm Lentil Salad with Pak Choi

Ingredients

• 150 g table lentils
• 400 ml Vegetable broth
• 1 pak choi
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped red basil
• 1 tbsp Lemon Juice
• 2 tbsp grape seed oil
• Salt
• Pepper (freshly ground)
• 1 Red Onion
• 1 tbsp butter
• 1 tbsp sugar
• 100 ml Orange Juice
• 1 tbsp lingonberries
• red basil (for garnish)

Instructions

1. 1.

   Wash the lentils in a sieve and bring to a boil covered with vegetable broth. Simmer gently, partially covered, for about 40 minutes. Add more broth if needed. Wash, trim, and chop the pak choi. During the last ~3 minutes add it to the lentils and cook together until done. Drain through a sieve and reserve the broth. Mix parsley, basil, lemon juice, oil with the broth into the vegetables and season with salt and pepper.

2. 2.

   Peel the onion and cut into wedges. In hot butter caramelize with sugar for 4-5 minutes until golden brown. Deglaze with orange juice and 4-5 tbsp of the reserved broth. Simmer a few minutes, stir in lingonberries and season with salt.

3. 3.

   Plate the warm lentil salad on bowls and drizzle the sauce over it.

4. 4.

   Serve garnished with basil.