Meat salad with lentils and vegetables
4 servings
30 minutes
Meat salad with lentils and vegetables is a harmonious blend of flavors and textures, where hearty pork meatballs are complemented by the tenderness of red lentils and the freshness of crunchy vegetables. Its roots can be traced back to European cuisine, where the balance of nutritious ingredients and elegance in presentation are valued. The light tartness of chicory, sweetness of cherry tomatoes, and juiciness of cucumbers give the dish a special complexity. The dressing made from sour cream, cream, and dill enriches the flavor, making the salad both refreshing and satisfying. This salad is perfect as a standalone dish or as an accompaniment to a main dinner. It is delicious both warm and chilled, making it a versatile choice for everyday meals and festive tables.
1
Rinse the lentils with cold water, bring to a boil, and cook for about 12 minutes. Drain the water.
- Red lentils: 100 g
2
Transfer the minced meat to a bowl. Add 1 finely chopped onion and an egg. Mix well. Shape into small balls and fry in heated oil until golden brown.
- Ground pork: 200 g
- Red onion: 2 heads
- Chicken egg: 1 piece
- Vegetable oil: 3 tablespoons
3
Bring salted water to a boil in a pot and cook the peas for 3 minutes. Drain and rinse under cold water.
- Snap peas: 150 g
4
Clean the chicory, separate the leaves, and tear them into small pieces by hand. Transfer to a bowl. Add halved cherry tomatoes and thinly sliced cucumber. Slice the second onion into rings and add it to the salad. Mix well and add meatballs and lentils.
- Chicory root: 1 piece
- Cherry tomatoes: 150 g
- Cucumbers: 1 piece
- Red onion: 2 heads
- Red lentils: 100 g
5
Mix sour cream, cream, finely chopped dill, salt, and pepper. Pour the sauce into the salad and mix well.
- Sour cream: 125 g
- Cream: 3 tablespoons
- Dill: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
