Warm Lentil Salad

1. 1 Sunflower oil 10 ml
2. 2 Onions≈ $1.60 per kg 35 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Ruskspack 300 g ≈ $2.50 25 g
5. 5 Red lentilspack 450 g ≈ $2.40 40 g
6. 6 Salt 2 g

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

Method

1. Rinse the lentils, cover with cold water, bring to a boil, then simmer gently for 12–15 minutes until tender. Drain and cool.

2. Peel the carrot³ and onion². Dice the onion and grate the carrot coarsely.

3. Fry the onion² and carrot³ in sunflower oil for 6–7 minutes until soft and lightly golden.

4. Combine the lentils, carrot³, and onion² in a bowl, season with salt, and mix well.

5. Just before serving, stir in the croutons and toss gently.