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Tomato and lentil salad [gluten-free]

As a small meal, at a picnic or on a buffet, a salad of green lentils and tomatoes makes a good choice. Fried bacon is the icing on the cake.

Ingredients for 4 persons

  • 100 green lentils
  • 8 tranches of herb bacon
  • 2 spring onions
  • 400 g of tomatoes, e.g. Aromatico, on the branch
  • 6 ELO olive oil
  • 4 ELAceto balsamico bianco
  • 1 chili peppercino
  • ¼ Lemon
  • ¼ Salt
  • ¼ Pepper

Here's how it goes

preparation: approx. 20 minutes
cooking:approx. 25 minutes

total: 45 minutes

  1. Cook the lentils in plenty of water for about 25 minutes until al dente. Drain and let cool down. Fry the bacon in a frying pan until crispy and drain on kitchen paper.
  2. Cut the spring onions into fine rings. Cut the tomatoes in half and remove the seeds. Mix the seeds with oil and vinegar until smooth. Cut peperoncino into fine rings and add. Add some lemon peel. Squeeze the juice and add. Season sauce with salt and pepper. Cut tomato halves into bite-sized pieces. Mix with lentils and spring onions. Add the sauce. Serve salad with bacon.


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