Lentil salad

200 g beluga lentils

600 ml water

soaked lentils

drained

500 g carrots (e.g. orange, yellow, purple)

peeled, cut into 5 mm thick slices

3 cloves of garlic

chopped

3 tbsp olive oil

2 tbsp white wine vinegar

100 ml water

2 tsp smoked paprika powder (e.g. Pimentón de la Vera)

1 tsp ground coriander

1 tsp garam masala

½ tsp cayenne pepper

Some salt

Some pepper

½ bunch of coriander

chopped

½ bunch of flat-leaved parsley

coarsely chopped

Put the lentils in a bowl, pour in the water and soak in the refrigerator for about 12 hours.

Mix all the ingredients together well in a porcelain dish.

Place the porcelain dish on the hardened glass dish in the middle shelf position of the cooking space. Cook at 200 °C for 15 minutes using the Power hot air with steaming mode.

Allow the salad to cool a little, mix in the herbs and serve lukewarm.

Power hot air with steaming 200 °C for 15 Mins