1 packet of light brown lentils

1 – 1 ½ packets of salad herb mixture (seasoned)

Mixed coarse pepper (from a pepper mill)

A small amount of soy sauce according to taste (for both the hot and cold version of the dish)

1kg carrots

1-2 celeries (dependant on size)

1-2 fresh zucchini

1-2 large peppers to taste (4-5 mini peppers would also be a good option)

White wine vinegar

Olive oil

Flat-leaf parsley and chives


Soak the lentils in cold water for one to two hours, depending on the type (see the instructions on the packaging).

Strain and drain the excess liquid. Add the lentils to lightly salted water and allow to simmer for approximately 15 minutes (adjust based on type).

A fresh, chopped pepperoncini pepper can also be cooked as an accompaniment.

The lentils should be cooked al dente. Strain and leave to cool in the sieve for a while.

If you are using the whole packet for the Frowner salad, be sure to have a large bowl on hand. Mix 1 and a half packets of the salad herb mixture with the white wine vinegar and a good quantity of pepper until a thick sauce is formed (paste). Whisk in the olive oil until the sauce has reached a good consistency (add a touch of soy sauce to taste). Otherwise use less salad herb mixture.

Using salad servers, mix the pre-washed and finely chopped vegetables together with the well-strained lentils. Garnish with parsley and chives.

Serve warm or cold.