Hot Green Lentil Salad
|Green lentils||8 Ounce, soaked (250 Gram)|
|Light vegetable stock/Chicken stock / water||1 Cup (16 tbs) (To Cover)|
|Smoked german sausage||4 Ounce (125 Gram)|
|Pickled cucumber/Gherkin||4 Ounce (125 Gram)|
|Chopped onion||1 Ounce (30 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Safflower oil/Sunflower oil||8 Tablespoon|
|Cider vinegar||4 Tablespoon|
|Wholegrain mustard||2 Tablespoon|
|Caraway seeds||1 Teaspoon|
Cook the lentils in the stock or water until tender, drain and keep warm.
Thinly slice the sausage and the cucumber and combine gently with the lentils.
Heat together the onion, garlic, oil and vinegar for 5 minutes without boiling, then strain on to the lentils.
Spoon on the mustard and the caraway seeds and mix it all evenly.
Season to taste and serve warm or leave to cool.