Lentil and apricot bowl

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 520 Kcal, 26g Protein, 33g Carbohydrates, 28g Fat


  • To cook the lentils
  • water, boiling
  • 160 g yellow lentils
  • 500 g celery, cut diagonally into slices approx. 5 mm thick
  • Dressing
  • 2 tbsp raspberry vinegar
  • 4 tbsp olive oil
  • 1 bunch peppermint, cut into thin strips
  • a little pepper
  • 1 tsp salt
  • Vegetables
  • 300 g apricots, cut into segments
  • 250 g spring carrots, cut lengthwise into thin slices
  • 1 spring onions incl. green parts, cut into thin rings
  • To serve
  • 2 bags mini mozzarella balls (approx. 120 g each), drained
  • 3 tbsp pine nuts, toasted

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  • To cook the lentils

    Cook the lentils for approx. 6 mins. Add the celery, cook for a further 2 mins. Drain the lentils, rinse with cold water.
  • Dressing

    In a bowl, combine the vinegar with all the other ingredients up to and including the pepper, add the lentils.
  • Vegetables

    Plate up the carrots, apricots and spring onions in bowls along with the lentils.
  • To serve

    Top with the mozzarella and pine nuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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