In the heat of the summer, meat is not really high on our wish list but the body still needs sufficient protein intake. This summer lentil salad is rich in vegetable proteins, and is made complete with the yoghurt and the milk thistle oil in the dressing.
Cut the cucumber in half lengthwise and scrape out its seeds with a small spoon. Cut it into thin slices.
Wash the cherry tomatoes and cut them in two.
Wash the bell pepper, remove its core and cut it into cubes.
Clean the scallions and slice them into thin rings.
For the dressing, put the pear vinegar in a small, closeable glass jar and add the salt, wait until the salt dissolves. Add the milk thistle oil and the pepper. Close the jar and shake its content thoroughly.
Add the dressing to the yoghurt.
Drip the lentils and place them in a mixing bowl.
Add the prepared vegetables and the dressing. Toss them thoroughly together.