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Lentil salad with walnuts and goat cheese

Label biofood
30 min
easy
cheap

Preparation

1

Wash the lentils and cook them in 500 ml of water for approx. 25 minutes.

2

Make a dressing of the pressed garlic clove, the oil, the vinegar, the mustard and some pepper.

3

Mix over half of the dressing through the still warm lentils and let it cool off.

4

Clean all the vegetables. Wash the lettuce and drain well.

5

Cut the tomatoes in half and cut the radishes in four.

6

Mix the rest of the dressing, the tomatoes and the radishes with the lettuce.

7

Chop the walnuts.

8

Spoon the walnuts and the crumbled goat cheese in the salad.

9

Serve the meal.

Ingredients

2
People
  • 200 g biofood mountain lentils
  • 1 clove of garlic
  • 2 tablespoon biofood olive oil
  • 2 tablespoon vinegar
  • 2 teaspoon damhert low salt mustard gluten-free
  • 75 g lettuce
  • 250 g cherry tomatoes
  • 100 g radishes
  • 25 g biofood walnuts
  • 40 g soft goat cheese

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