Hearty Lentil and Carrot Salad (Vegan)

1. 1 Canned red beanspack 400 g ≈ $1.10 65 g
2. 2 Cucumbers≈ $3.67 per kg 35 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Sunflower oil 8 ml
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Use canned¹ lentils (drained) or cooked red lentils in their broth.

2. Wash cucumbers² and dice into small cubes.

3. Julienne carrots³ into thin matchsticks (Korean-style).

4. Trim and finely chop fresh herbs (dill⁶, parsley⁴, or cilantro).

5. Gently toss everything together. Drizzle with neutral oil (sunflower).

In short

• In the planner this dish is cooked for two days: reheat on day two.