Power-Lentilsalad

Very refreshing when heat is on

Ingredients for 4 persons:

150 gr lentils (yellow/red) /// 1 small red onion /// 2 tomatoes /// 1 small bunch of parsley
3 large carrots /// 5 tbsp olive oil /// 10 dried tomato halves (from a jar) /// 4 tbsp lemon juice /// 1 tsp grated zest of an organic lemon /// 4 tbsp sunflower seeds
Salt and pepper

• Cook the lentils according to the instructions on the packet and strain. Place in a large bowl and set aside.
• While the lentils are cooking, peel the onion and chop it as well as the fresh tomatoes and parsley. Add everything to the lentils. Grate the carrots and add them as well.
• Puree the olive oil, 8 dried tomatoes and the lemon juice and zest with a hand blender until creamy and mix well with the lentil salad.
• Heat a small frying pan and fry the sunflower seeds briefly without fat. (Be careful, this happens quickly! It's best to stand next to it and wait until the seeds start to "crack").
• Season the salad with a little salt and pepper, top with the remaining tomato halves and sprinkle with the roasted seeds. \\\

Enjoy your meal!