Lentil Salad with Curry Apples and Tomatoes

Boil plenty of water and pour in the lentils for 2 min. Drain and rinse under running water.

In a saucepan, gently heat 2 tbsp. olive oil with the cinnamon, thyme, bay leaf spice, garlic and the onion for about 5 min. Add the lentils and cover with three times the volume of cold water, season with salt. Cook gently for 10-20 min. without being opened, they should not fall apart.

In the meantime, remove the skin from an apple and cut it into pieces. Sauté in a small saucepan with the butter, chopped scallions, and curry until soft.

Peel half of the other apple and cut into small cubes (brunoise). Mix in a baking bowl with 5 tbsp olive oil, 3 tbsp juice of one lemon, the vinegar as well as the harissa. Season with salt and pepper.

Wash the tomatoes, remove the seeds and cut them into small pieces.

At the end of the cooking time, drain the lentils, remove the flavoring ingredients and cool a little. Mix with the sauce, the tomato and the cooked apple.

Sprinkle with parsley or tarragon. Cut the remaining apple half into thin slices and decorate the salad with them.

small entrée, then enough for 8-10 people.

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