Autumn menu 1. chili pepper rinse and cut lengthwise, remove seeds and chop the pod finely. Squeeze the juice from the orange.
Mix walnut oil, orange juice, vinegar, honey, chili, salt and pepper.
2. Boil 1 l water with a little salt. Cook the lentils al dente for about 4 minutes. Drain in a sieve and rinse with cold water. Pour the salad dressing over the lentils, season heartily and marinate the lentils for at least 10 minutes, preferably for a few hours.
Clean, rinse and drain the lettuce. Cut bacon into strips and toast in a non-stick frying pan until crispy. Drain on household paper. Finely shave cheese. Divide vogerl salad and lentils evenly on plates.
Bacon and cheese on top form and bring to table.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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