Serves 4 persons
250 g lentils (the small ones, e.g. Puy lentils or Beluga (the little black ones)
5 tablespoons of olive oil
2 tablespoons of aceto balsamico (Italian vinegar)
1-2 tablespoons of redcurrant mustard (if not available: mix 1 tablespoon of redcurrant jelly with 1 tablespoon of mustard
2 apples (the crispy, sour ones like Boskop, Cox Orange or Granny Smith)
1 little red onion
Wash the lentils, add 800 ml water or vegetable stock (unsalted), stir, bring to the boil and simmer until lentils are tender but have not disintegrated (20 - 30 min. depending on the age of the lentils). Drip the lentils and put them in a bowl.
Mix olive oil, aceto balsamico and redcurrant mustard to vinaigrette, add to the lentils. Season to taste with salt and black pepper.
Peel apples and onion and cut them into little pieces.
Cut the cucumber (without peeling) into little pieces. Add the apples, the onion and the cucumber to the lentils. Put the salad into the fridge (at least two hours). Enjoy!
You can exchange the apples for nectarines or other fruit.