How to do it:
1. Bring 300 ml of water with the bay leaf to the boil, add the lentils and cook for 7-8 minutes until firm to the bite, stirring from time to time. Remove from the heat, swell and allow to cool.
2. Peel and quarter the onion and cut into thin slices. Wash and clean the lamb's lettuce. Halve the avocado, peel the skin, cut the avocado crosswise into thin slices and sprinkle with 2 tbsp. lemon juice.
3. Drain the lentils, collect the stock. Mix 4 tbsp. stock with mustard, oil, lemon juice, salt and pepper to make a dressing. Mix half with the lentils.
4. Arrange the individual ingredients in the COOK & SERVE pot to form a bowl, drizzle with the remaining dressing.
Alternative: Instead of avocado you can also use feta cheese, instead of lamb's lettuce you can also use baby spinach.
Nutritional values per serving:
Calories: 278 kcal, Carbohydrates: 22 g, Protein: 10,6 g, Fat: 14,6 g, Dietary fibre: 7,1 g
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