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Lentil and apricot bowl
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 520
  • Fat about 28g
  • Carbohydrates about 33g
  • Protein about 26g
This is needed
This is needed for 4 people
To cook the lentils
  • water, boiling
  • 160 g yellow lentils
  • 500 g celery, cut diagonally into slices approx. 5 mm thick
Dressing
  • 2 tbsp raspberry vinegar
  • 4 tbsp olive oil
  • 1 bunch peppermint, cut into thin strips
  • a little pepper
  • 1 tsp salt
Vegetables
  • 300 g apricots, cut into segments
  • 250 g spring carrots, cut lengthwise into thin slices
  • 1 spring onion incl. green part, cut into thin rings
To serve
  • 2 bags mini mozzarella balls (approx. 120 g each), drained
  • 3 tbsp pine nuts, toasted
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And that's how it's done
And that's how it's done
To cook the lentils
Cook the lentils for approx. 6 mins. Add the celery, cook for a further 2 mins. Drain the lentils, rinse with cold water.
Dressing
In a bowl, combine the vinegar with all the other ingredients up to and including the pepper, add the lentils.
Vegetables
Plate up the carrots, apricots and spring onions in bowls along with the lentils.
To serve
Top with the mozzarella and pine nuts.