Delicious Lentil Salad with Mozzarella & Oven-baked Red Cabbage!

Ingredients

• 250 g lentils
• 2 x bay leaf
• 1 x vegetable bouillon
• 1 x red cabbage
• 50 g olive oil
• 1 tsp salt
• 1 pinch black pepper
• 3 x mozzarella
• 1 pack lettuce

Method

1. Cook lentils in a pot with the salted water, broth, a little salt & bay leaf until they are tender, but still have a little bit of chewing resistance.
2. While the lentils are cooking, prepare the rest. Cut red cabbage into four parts, roast in the oven for about 20 minutes with a little olive oil, salt & pepper.
3. Serve lentils on a bed of green salad, top with mozzarella, red cabbage, drizzle with olive oil & enjoy! For extra good taste, squeeze a little lemon juice.