Black Lentil Salad with Dried Tomatoes

Cook the Beluga lentils in sufficient water according to package instructions until al dente (approx. 20–30 minutes). Then drain and let cool briefly.

Meanwhile, finely chop the coriander. Also finely dice the dried tomatoes. Cut the fresh tomatoes into small pieces. Peel the red onion and cut into fine half-rings.

Combine the cooked lentils with the prepared ingredients in a bowl. Season the salad with the juice of a lime, salt, and pepper.