Lentil Salad with Spinach
486 g CO2 (-70%1)
This recipe inspired by Betty Bossi easily demonstrates why you should not underestimate lentils despite their simplicity. In only a few minutes and even less steps, it turns lentils into a delicious and flavourful dish that is easy on the budget and the climate. Absolutely try with herb-flavoured stock if you have it available.
Ingredients for 2 servings
|1 large (ca. 75g)||shallot|
|2 tbsp (3cl)||olive oil|
|1 cube (11g)||herb or vegetable stock|
|3tbsp (4.5cl)||white wine vinegar or herb-flavoured|
Percent Daily Value (DV)
1. Bring 1.5l water to a boil, add lentils and cook until just soft (ca 20-25 min). Drain the lentils thoroughly in a colander or sieve.
2. While the lentils are cooking, finely chop the shallots and, if preferred, cut the mushrooms into smaller pieces. In a large pan, fry both in olive oil for 3-4 min (onions should not be brown) and season with salt and pepper. Mix the stock cube in 1dl hot water and add to the vegetables in the pan. Switch off the heat.
3. Mix in the lentils, the vinegar and ¾ of the spinach. Serve up on plates, garnished with the rest oft he spinach and chives.
- in comparison to the average conventional meal: https://eaternity.org/meals/