Ingredients
- 300 ml vegetable broth
- 100 g red lentils
- 175 g couscous
- 100 g spring onions
- 300 g yoghurt
- 3 tbs wine vinegar
- 3 tbs olive oil
- salt and pepper
- milled cumin
- 1/2 lemon
Preparation
1. Overview of ingredients.
2. Put the broth and lentils in a pot. Place on stove and set it at highest level. Switch on Audiotherm, enter approx. 3 minutes cooking time in the Audiotherm, fit it on Visiotherm and turn it until the vegetable symbol appears.
3. As soon as the Audiotherm beeps on reaching the vegetable window, set at low level and cook until done. Stir in Couscous and leave to steep for approx. 5 minutes.
4. Clean the spring onions and cut them into fine rings. Mix with lentils and couscous.
5. Whisk yoghurt with vinegar and olive oil and season with salt, pepper and cumin. Mix couscous, lentils and the dressing in the lasagnera and season before serving.
6. Wash the lemon hot, thinly peel off the peel and cut into fine strips, squeeze out the juice. To serve, pour both over the salad.
This recipe has been tested and approved by AMC.
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