Vogerlsalad with Red Lentils

For pregnant and breastfeeding women: Cold main meal

Red lentils are easier to digest than their brown relatives. They are cooked in a flash and form the leaf salad in addition to valuable egg white as well as fiber. Sesame seeds provide sufficient iron, magnesium, zinc and vitamin E!

Hard-boil the egg, peel and set aside to cool. Rinse the lentils, add the vegetable soup and simmer gently for 6 min at a low temperature. Toast the toast bread. Rinse and clean the Vogerlalat and spin dry. Put the lentils in a sieve, collect the liquid and mix with vinegar, oil, salt, pepper and basil in oil to make a dressing. Butter slices of toast and sprinkle with sesame seeds. Cut slices into small triangles. Remove skin from apple, remove core, cut apple into small sticks. Mix with Vogerlsalat, lentils and dressing and arrange on a plate. Garnish the leaf salad with toast triangles and egg halves.

Light. Juice of one lemon will protect against this. The acidity of either can be problematic for breastfed babies. Breastfeeding mothers should rather choose a low-acid apple variety.

Our tip: Use your favorite red wine for cooking!

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