Salata sa crvenim socivom i paradajzom (Red lentils salad with tomatoes)

Sastojci: 100 g crvenog sočiva (suvog, očišćenog, ispranog), 200 ml supe od povrca, ½ šolje seckanog svežeg peršuna, ¼ šolje seckane sveže nane, ½ srednjeg mladog luka (sitno iseckanog), 2 srednja paradajza Roma - italijanska sljiva (bez semenki, iseckana na kockice), 30 ml ekstra devičanskog maslinovog ulja, rendana kora ½ srednjeg limuna, sok od te polovine limuna.

Priprema:

1. Očistite crveno sočivo. U vrućoj vodi (prokuvanoj, samo malo ohlađenoj) potopite crveno sočivo 15 minuta. Isperite u 4 do 5 tekućih voda. Ocedite.

2. U šerpi prokuvajte supu od povrca i dodajte sočivo. Promešajte, smanjite na srednje slabu vatru (3) i kuvajte 15 do 20 minuta, povremeno mešajući.

2b. Pet minuta pred kraj dodati list persuna i list nane.

3. Ocedite tečnost ako je ostalo i ostavite da se ohladi, oko 30 minuta.

4. Stavite kuvano sočivo u činiju i dodajte bele delove mladog luka i paradajz.

5. Pomešajte ekstra devičansko maslinovo ulje, koru limuna i sok od limuna u maloj činiji. Promešajte, zatim prelijte preko salate i promešajte.

6. Poklopite i stavite u frižider najmanje 30 minuta pre serviranja.

7. Pre serviranja, ukrasite seckanim zelenim delom mladog luka.

Ingredients: 100 g red lentils (dry, cleaned, rinsed), 200 ml vegetable soup, ½ cup minced fresh parsley, ¼ cup minced fresh mint, ½ medium green onion (finely chopped), 2 medium Roma tomatoes (seeds removed, diced), 30 ml extra-virgin olive oil, grated rind of ½ medium lemon, juice from that half of lemon.

Preparation:

1. Clean red lentils. In hot water (boiled, just a little cooled) soak red lentils for 15 minutes. Rinse in 4 to 5 running waters. Drain 

2. Bring vegetable soup to a boil in a saucepan and add lentils. Stir and reduce to a medium low heat (3) and cook for 15 to 20 minutes, stirring occasionally.

2b. Five minutes before end, add parsley and mint leaves.

3. Drain if any liquid, and allow to cool, about 30 minutes.

4. Place cooked lentils in a bowl and add white parts of the green onion and tomatoes.

5. Combine extra-virgin olive oil and lemon peel and lemon in a small bowl. Stir to combine, then pour over the salad and toss. 

6. Cover and refrigerate for at least 30 minutes, before serving.

7. Before serving, garnish with chopped green part of green onions.

8. Store any leftovers covered in the refrigerator for 2 days.