Lentil and sprout salad

Ingredients

  • 30 grams uncooked lentils
  • 1 bunch finely chopped chives
  • 1 bucket of vegetable broth
  • 75 grams of green chickpea sprouts
  • 50 grams of lettuce
  • 1 chopped apple
  • 50 grams of sunflower seeds
  • for dressing:
  • 2 pcs of peanut butter
  • 1 chopped garlic clove
  • 4 tablespoons apple juice
  • 1 lemon juice
  • 2 tbsp mustard
  • 2 tbsp olive oil
  • Sugar
  • Red pepper < / li>
  • Sal

Preparation

Cook the lentils with the vegetable broth until al dente. Let cool.

Cut the spring onion.

Wash the sprouts and lettuce.

Slice the apple into small pieces.

Roast sunflower seeds in a pan until golden brown.

Mix all the vegetables together with the lentils.

Make the dressing by mixing all the ingredients.

Spread over salad and toss well.

Serve salad garnished with toasted sunflower seeds.


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