Egg Salad with Red Lentils

* Peel and dice onions, fry in oil. Add lentils, extinguish with clear soup, gently simmer for approx. 10 min. Drain lentils and drain well.

* Peel eggs, dice 4 of them, cut remaining eggs into slices. Clean and rinse cucumbers, spring onions and peppers. Slice cucumbers, cut spring onions into rings, dice peppers.

* Mix yogurt with 5 tbsp water. Remove the peel from the garlic, squeeze it and add it. Season with pepper, spices, salt. Mix salad ingredients with lentils, arrange on plates. Drizzle dressing over, top with egg slices and sprinkle with chopped cilantro.

Tip: Always use aromatic spices to enhance your dishes!

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