Beluga lentil Salad with peppers
Servings: 2 persons
Ingredients
- 130 g beluga lentils dried
- 60 g barley
- ¼ red pepper
- ¼ yellow pepper
- 5 dried apricots
- 5 stalks of flat leaf parsley
Dressing
- 1 ½ lemons juice
- 2 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup
- salt
Instructions
- Preparation:
- Cook the beluga lentils and barley according to the instructions on the packet. Both should be firm after cooking so that the salad doesn't get mushy.
- Put the lentils and barley in a bowl.
- Cut the paprika into very fine cubes and finely chop the parsley. Also cut the dried apricots into small cubes.
- Add everything to the lentils and barley and mix.
- For the dressing, mix all the ingredients together well and season with salt as desired. Add the dressing to the lentils and mix well.
- It is best to prepare the salad the day before.
Notes
In a screw-top jar, the salad is a perfect companion for a picnic or in the office!