Red lentil salad with grilled fig

This recipe makes a lovely filling fall salad. It’s quick and easy to make.

Red lentil salad with grilled fig

Serving Size: 4

Ingredients:

  • 100 grams red lentils
  • 1 clove garlic, minced
  • 1 tsp. mustard
  • salt
  • 5 tbs. olive oil
  • 4 tbs. lemon juice or white balsamic vinegar
  • 2 spring onions, cut in rings
  • 1 red bell pepper
  • 2 ripe fresh figs
  • 4 tbs. soy yogurt
  • 2-3 tsp. ginger syrup
  • lemon juice

Directions:

Wash and cook the lentils in salted water, until they are cooked al dente.
Remove from the heat, rinse with cool water and place in a bowl.
Clean and de-seed the red bell pepper, cut it into small pieces and if wished, saute until softened, or use raw.
Add the red pepper pieces to the lentils.
Make a sauce from the olive oil, lemon juice or vinegar salt and pepper and pour over the lentils to season.

Make a light sauce from the soy yogurt, a splash of lemon juice, and if desired a pinch of sugar.
Clean the figs, slice in half and lightly grill for 23-4 minutes.

Serve a small amount of lettuce of choice on a plate, 2 or 3 tablespoons of the lentil salad, one half of a fig next to the lentil or laying on top and a dollop of the seasoned yogurt on top.
Drizzle a few drops of ginger syrup on top of the yogurt and fig.

Notes:

You can alternatively use eggplant pieces in stead of the red bell pepper.
If so, lightly saute the eggplant pieces so that they are light brown.



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