Summer is salad time, right? And when it’s berry time too, the most delicious variations are created. Whether lentil salad or a simple green salad – with a few berries, every salad becomes immediately beautiful and tastes more aromatic than ever.
The belugalin lentils make the salad filling. They serve as a base and can now be mixed with all the fresh vegetables that you can get your hands on.
I really wanted to make a “garden salad” with all the delicacies that are just ripening in our little garden. And that’s how it turned out in my variation: green sweet peas, snap peas , broad beans, raspberries, blackberries, gooseberries and currants. Delicious and very colourful!
Ingredients lentil salad with summer berries
- Beluga lentils
- Sheep’s cheese
- peas, broad beans, snap peas
- berries (e.g. currants, raspberries, blackberries, gooseberries, blueberries, etc.)
- Lemon vinaigrette
- fresh mint
The approach here is the same as always, there are 2 basic ingredients: the beluga lentils and the lemon vinaigrette. Everything else is completely variable. There’s still a mozzarella in the fridge? Put it in the salad instead of feta cheese. The tomatoes are ripe? Chop them up and mix them in. There are only currants? Never mind, even one kind of berries gives the salad an extra kick! As you can see, anything is possible. If you strictly follow the recipe, you can save it below or print it out. If you want to vary: go ahead and let me know your combinations! I am curious what you’ll come up with.
For lunch or dinner or even for a picnic
The lentil salad is perfect to bring along. No big parties are announced yet, but a small picnic outside can be organized in no time with the lentil salad in your luggage. The salad looks cute when filled into glasses and is easy to prepare in advance.
To conjure up a quick lunch or dinner, I recommend as always: cook double the amount of lentils and make a great dash of vinaigrette. Both keep well chilled in the fridge for a few days and thus save time and energy.
The Belugalin lentils also taste delicious with beetroot and goat cheese, or as a base for a curry
Incidentally, lentils are now also cultivated in Germany. There are some growing areas, one of them is in the Chiemgau and I was really happy to eat lentils from such close and then also organically cultivated fields. On top fruit and vegetables from my own garden! Bam. If you don’t have a garden, you have a huge selection of fruit and vegetables at the markets now. Also here it is worthwhile to pay attention to the regional cultivation. Often the market vendors also buy in and then suddenly there is a broccoli from far away in the display, although it grows so well in your region.
So: open your eyes while shopping and close your eyes while enjoying the salad!Print
This lentil salad with summer berries is filling, looks good and tastes delicious – win, win, win!
- 200 g belugal lentils
- 200 g sheep’s cheese
- 200 g (frozen) peas
- 100 g sugar snap peas
- 200 g peeled broad beans, alternatively: 200 g green beans
- 200 g fresh berries (e.g. currants, gooseberries, blueberries, raspberries, blackberries, mixed according to taste)
- Lemon vinaigrette
- 1 sprig of mint
- salt, freshly ground pepper
- Cook the Beluga lentils in plenty of water for 20 minutes until al dente, drain and salt lightly
- Cook peas and beans in salted water for 5-6 minutes until al dente, drain
- Crumble sheep’s cheese into small pieces
- Berries wash and sort
- mince mint
- Mix all ingredients with the lemon vinaigrette, season with salt and pepper to your taste.
Keywords: Lentils, lentil salad, lemon vinaigrette, salad