Colourful lentil salad

  • 20 minutes
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  • gluten-free, 
  • lactose-free, 
  • vegetarian

Ingredients for 4 Portions

150 g green lentils
2 bay leaves
2 tbsp red wine vinegar
1 tbsp aceto balsamico
2 tbsp stock
4 tbsp rapeseed oil
2 tsp mustard
Salt, pepper
1 bunch radishes
1 red apple
175 g Bio Emmentaler AOP
100 g rocket

Star of the dish
Gotthelf Slow Food

Cover the lentils and bay leaves with water and bring to the boil, cook until soft over a low heat for 20-30 minutes. Tip the lentils into a sieve and drain. Remove the bay leaves.

Mix together the vinegar, stock and oil, season with mustard, salt and pepper. Mix the dressing and the lentils together.

Cut the radishes into rounds. Quarter the apple, core and cut into slices. Cut the Bio Emmentaler AOP in thin slices. Add all the ingredients to the lentils and mix.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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