Fruchtiger Orangen Dattel Linsensalat (Print Version)

# Ingredients:

01 - 1 fresh cucumber.
02 - 2 spring onions.
03 - 250g mountain lentils.
04 - 1 yellow bell pepper.
05 - 1 red bell pepper.
06 - 50g flat-leaf parsley, chopped.
07 - 50g mint, chopped.
08 - 5 tbsp olive oil.
09 - Juice from 1 orange.
10 - 2 tbsp date syrup.
11 - Salt, as much as you like.
12 - Pepper, to taste.

# Instructions:

01 - Pour the dressing on top and gently mix everything together.
02 - Combine olive oil, date syrup, and orange juice. Add salt and pepper until it tastes great.
03 - Toss in the veggies, chopped herbs, and cooled lentils into a bowl and give it a good mix.
04 - Drain your cooked lentils, rinse with cold water, and set them aside to let the extra water drip off.
05 - Chop up the mint and parsley, then slice the spring onions into rings.
06 - Remove the seeds from the bell peppers then dice them. Peel and halve the cucumber, then chop into small pieces.
07 - Give the lentils a good rinse and cook them following the pack instructions. Skim off any foam for softer lentils.

# Notes:

01 - Taking out cucumber seeds keeps your salad from getting soggy.
02 - Add more or less orange juice depending on your taste.
03 - You could toss in diced mango for an extra burst of flavor if you want.

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