Warm Salad with Lentils and Jerusalem Artichoke

Warm Salad with Lentils and Jerusalem Artichoke

Ingredients:

• Beluga or red lentils, canned, 100 g

• Jerusalem artichoke, 400- 500 g

• Virgin coconut oil, 1 tbsp

• Pear, 1/2

• Apple cider vinegar, 1 tbsp

• Maple syrup, 1 tbsp

• Medium-spicy mustard, 1 tbsp

• Olive oil, 1 tbsp

• Mini romaine lettuce, 1 handful

• Red onion, 1/2

• Wholegrain or gluten-free bread, 80-100 g

Instructions:

Drain and rinse lentils. Peel and dice Jerusalem artichoke, then sauté in coconut oil for 4-5 minutes. In a bowl, mix lentils with diced pear, vinegar, maple syrup, mustard, and olive oil. Wash and chop romaine lettuce, slice the onion, and mix both with the lentils. Season to taste and serve with wholegrain or gluten-free bread.

Bon appétit! ❤️