Recipe: Autumnal lentil salad

This lentil salad is made in no time and is great to prepare in advance. Toasted hazelnuts round off the flavour of this seasonal dish. Recipe by Sophias Happyplace

Ingredients :

• 100 g lentils
• 1 handful of hazelnuts, roasted
• 50-70 g stale bread, diced
• 50 g radicchio
• 150 g tomatoes
• Olive oil
• Salt and pepper

Optional: (vegan) mozzarella cheese

Preparation :

1. Cook the lentils according to the instructions on the package. Meanwhile dice the bread and toast in a pan with olive oil until golden brown. Wash the radicchio, pat dry and roughly chop the hazelnuts.
2. Roast the warm lentils in a pan with a little olive oil and salt. If you like it a bit spicier, you can add chilli flakes here.
3. Meanwhile, dice the tomatoes and place them on a plate with the radicchio.
4. Arrange the fried lentils and the toasted bread on the plate as well and sprinkle the toasted hazelnuts over the salad.
5. As a final step, pour olive oil, salt and pepper over the salad and mix well.

Optional: Sprinkle with (vegan) mozzarella.