Hello everyone, my name is Ben. Today I cook a lentil salad with vegetables. But the salad is warm a warm salad is best in this weather. Everyone knows that fennel is a very healthy vegetable. It helps against inflammation and strengthens our stomach. But you need a good recipe. Today I’m going to use balsamic vinegar for this. It will be a tasty and tasty recipe. I developed new. Let’s get started. Today’s ingredients are brown lentils, Paprika, Fennel, Carrot, Ginger, Edelhefeflocken, Basil, Thyme, Cinnamon, Turmeric, Yacon syrup, Apple balsamic vinegar, Peanut oil, Tamari and almond butter. First I cook the lentils. I already soaked the lenses overnight, this is very important. I add some salt. I let the lentils cook for 20 minutes. Now I cut the vegetables. I core the peppers and then I cut them into strips. I still cut it in half. With fennel, I first cut the leaves off. The stalk too. Then quarter and cut into strips. Now I peel the carrot. Then I cut them into small cubes. I put some peanut oil in the pan and put the vegetables in the pan. I fry the vegetables for 8 – 9 minutes. I season with salt black pepper from the mill, Cinnamon, turmeric powder and ginger. The vegetables are fried. The lenses too, I pour off. Now I’m doing the dressing. For this I give apple balsamic vinegar, Tamari or soy sauce, Yacon syrup, Almond butter and yeast flakes. Then I give the vegetables and the lenses. I mix everything up. Finally some herbs, basil and thyme. I finely chop the thyme. I cut the basil into strips. Both herbs have a very great aroma. That together with the balsamic vinegar really makes a fresh salad. I mix everything up. I season with a little salt and black pepper from the mill. The salad is ready. Now I can serve and try. I can eat now. This is a delicious lentil salad. Warm, spicy and aromatic in the whole mouth. I could eat this lentil salad all the time. Excellent! Try the recipe and leave me a comment.