Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!
I'm currently staying in Berlin with friends while I'm doing some research for work in the basement of a library (oh yeah, microfilms!)... Fortunately, I get to use my friends' kitchen! I worked in an archive (in a small town in Eastern Germany) for a week last year and not having a kitchen drove me crazy... I was "only" a vegetarian back then, so getting food wasn't quite as hard yet. Now that I'm in Berlin, vegan food is really easy to come by, but I just love to cook, so was I am more than grateful that I can use my friends' kitchen.
Today, I made a "leftovers and stuff that needed to go" dish. This lentil salad was part of it:
Ingredients:
- 100g of red lentils
- 200ml of veggie stock
- 1 tomato
- half a green bell pepper
- half a yellow bell pepper (leftovers from yesterday's soup!)
- 1 onion
- some salt (optional! Depends on how salty your veggie stock is!)
- some pepper
- 1/2 tablespoon of powdered curry
- 1 1/2 tablespoons of balsamic vinegar (or really any other yummy vinegar)
