This recipe makes a lovely filling fall salad. It’s quick and easy to make.

Serving Size: 4

Ingredients:

• 100 grams red lentils
• 1 clove garlic, minced
• 1 tsp. mustard
• salt
• 5 tbs. olive oil
• 4 tbs. lemon juice or white balsamic vinegar
• 2 spring onions, cut in rings
• 1 red bell pepper
• 2 ripe fresh figs
• 4 tbs. soy yogurt
• 2-3 tsp. ginger syrup
• lemon juice

Directions:

Wash and cook the lentils in salted water, until they are cooked al dente.
Remove from the heat, rinse with cool water and place in a bowl.
Clean and de-seed the red bell pepper, cut it into small pieces and if wished, saute until softened, or use raw.
Add the red pepper pieces to the lentils.
Make a sauce from the olive oil, lemon juice or vinegar salt and pepper and pour over the lentils to season.

Make a light sauce from the soy yogurt, a splash of lemon juice, and if desired a pinch of sugar.
Clean the figs, slice in half and lightly grill for 23-4 minutes.

Serve a small amount of lettuce of choice on a plate, 2 or 3 tablespoons of the lentil salad, one half of a fig next to the lentil or laying on top and a dollop of the seasoned yogurt on top.
Drizzle a few drops of ginger syrup on top of the yogurt and fig.

Notes:

You can alternatively use eggplant pieces in stead of the red bell pepper.
If so, lightly saute the eggplant pieces so that they are light brown.