Ingredients for 4 ingredients:

• 250g mountain lentils
• olive oil
• 1 white onion, diced
• 1 garlic clove, crushed
• 1 bottle of organic mushroom vegetable broth
• 1 red onion, cut into thin rings
• 2 tbsp red wine vinegar
• 1 tsp umami salt
• 3 tbsp chopped herbs (e.g. dill, chives, parsley)
• 100g buffalo mozzarella
• 200g mixed mushrooms
• 1 handful of dried tomatoes
• black pepper, ground

And so it goes:

• Sauté the onion and garlic in a little olive oil until translucent. Add the lentils and deglaze in portions with the mushroom broth. Similar to a risotto, add the broth when the lentils have absorbed the liquid, stirring occasionally.
• In the meantime, pour the red wine vinegar over the red onion rings and season generously with the umami salt, set aside.
• Fry the mushrooms in olive oil until crispy, divide the dried tomatoes into smaller pieces, tear the buffalo mozzarella into coarse pieces and set aside.
• When the broth has been boiled into the lentils, the lentils are cooked through. They should definitely still be al dente, which is crucial for the texture of the salad. If the lentils are still too hard, continue to cook carefully with a splash of water (white wine also works, of course) until the desired consistency.
• To serve, arrange the lentils in a mound shape on a plate or in a bowl, gradually incorporating the other ingredients and herbs. Finish with a drizzle of olive oil and black pepper.