Red Lentil Salad with Quick-Pickled Onions

1. 1 Red lentilspack 450 g ≈ $2.40 65 g
2. 2 Bell peppers≈ $6.00 per kg 30 g
3. 3 Tomatoes≈ $4.67 per kg 40 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Sugar 5 g
6. 6 Vinegar 9% 15 ml
7. 7 Olive oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

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

Method

1. Slice the onion⁴ into thin half-moons. Mix 50 ml warm water, vinegar, sugar, and 1 g salt, pour over the onion, and pickle for 15 minutes.

2. Rinse the lentils, cover with water, bring to a boil, then simmer gently for 15–20 minutes until tender. Drain and cool.

3. Slice the bell² pepper and tomato³ into thin half-moons.

4. Combine the lentils, pepper, and tomato³, seasoning with salt and black pepper.

5. Drain the pickled onions⁴, reserving the marinade, and fold into the salad.

6. Drizzle with olive oil and toss to combine.