Turkish Style Lentil Salad

Rinse the lentils, add water and cook with the lid closed for 20 to half an hour, or until the lentils are cooked. Let them cool down a bit.

Cut the cucumber into sticks – or grate (celery waffle) – and mix with the sea salt. Pull.

Meanwhile, in a baking bowl, whisk the sauce ingredients until creamy. Mix in the olives, raisins and lentils and cool completely.

Before serving, squeeze the cucumber by hand a tiny bit and fold in. Serve garnished with tomato or apricot slices.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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