Sauerkraut salad with lentil and grapes baked crispy in the oven, seasoned with garam masala or madras curry, are an original and wholesome snack for an aperitif.
Small meal For 4 people
150 g of green lentils
120 g of frozen shelled edamame
80 g of diced cooked or raw ham
0.5 l of vegetable broth
3 tablespoons of white dressing
500 g of raw sauerkraut
3 celery stalks with green leaves
100 g of white grapes, for example without seeds
4 tablespoons of rapeseed oil
How to proceed sauerkraut salad with lentil
Preparation: approx. 40 minutes
Boil the lentils covered with water for approx. 25 minutes, until softened. Just before the end of cooking, add the edamame and let them simmer for 1–2 minutes. Drain everything and let it drain well. Brown the diced ham in a pan without adding fat, until they become crispy, remove them and then blend the cooking juices with the broth and white seasoning. Add the mixture of edamame and lentils and season with the herb salt.
Rinse the sauerkraut, depending on the degree of acidity, and squeeze it well. Remove the celery leaves from the stalks and cut them into small pieces. Halve the grapes and mix everything with the lentils and diced ham. Dress the salad with oil and salt.