1 cup of lentils
1 onion
8 hard boiled eggs
1/2 cucumber
2 peppers - 1 green and 1 red
1 rope of spring onion
400g of vegetable stock cube
1/2 l yoghurt
2 cloves of garlic
1 tablespoon of vegetable oil
1/2 teaspoon ground red pepper “BIOSET”
1/2 teaspoon cumin “BIOSET”
black pepper “BIOSET”
parsley, salt
Preparation Method
Cut the onion and fry it in butter without letting it brown. Add the lentils and vegetable soup and boil for 20 minutes. Strain the lentils. Peel the eggs and cut them - 4 into circles, 4 into cubes. Cut the cucumber and onion into circles and the peppers into cubes. Mix the yoghurt with 5 tablespoons water, garlic, seasonings and salt. Mix the vegetables with lentils, add the sauce and cover with eggs. Garnish with parsley.
Summer Salad
Ingredients
50g cheese
50g ham
lettuce
1 branch of radishes
1 tomato
5 walnuts
4-5 olives
1 tablespoons of vinegar
1/2 teaspoons of mustard
2 tablespoons of olive oil
dill, salt on taste
Preparation Method
Wash the lettuce, shake the leaves dry and cut them. Cut in different shapes the cheese, ham and vegetables and mix them with nuts. Add vinegar, oil, mustard, dill and salt together and dress the salad.