Beluga black lentil salad with cod
Black beluga lentil salads are a great tip for quick and easy dinners or light lunches. Today we have a tip for you on a combination with fish, zucchini and carrots.
Rinse the black beluga lentils and cook them in water in a ratio of approximately 1:3. Once the lentils are ready, stir in a tablespoon or two of milk thistle oil. Fry the zucchini (try dark mustard oil for this) and carrots in a pan and when the vegetables are soft, quickly add the cod. I recommend buying real cod in Makro (frozen is fine), not those ordinary substitutes that only look like cod. Mix the lentils with vegetables and cod, sprinkle with fresh spring onions and you can improve it with a salad from the garden with a honey-mustard dressing (2 tablespoons of dark mustard oil + a tablespoon of lemon juice + a tablespoon of honey). You won't regret it!
Rinse the black beluga lentils and cook them in water in a ratio of approximately 1:3. Once the lentils are ready, stir in a tablespoon or two of milk thistle oil. Fry the zucchini (try dark mustard oil for this) and carrots in a pan and when the vegetables are soft, quickly add the cod. I recommend buying real cod in Makro (frozen is fine), not those ordinary substitutes that only look like cod. Mix the lentils with vegetables and cod, sprinkle with fresh spring onions and you can improve it with a salad from the garden with a honey-mustard dressing (2 tablespoons of dark mustard oil + a tablespoon of lemon juice + a tablespoon of honey). You won't regret it!
Ingredients
- black beluga lentils cooked in water in a ratio of 1:3
- Two tablespoons of milk thistle oil
- fried zucchini, carrots in mustard oil
- cod
- fresh spring onion
- garden salad with honey-mustard dressing - 2 tablespoons of dark mustard oil + tablespoon of lemon juice + tablespoon of honey
