Spicy WurzelKraft / AlkaLife Salsa with Black Olives & Lentils

130 g beluga lentils
50 g carrots
2 spring onions
6 sundried tomatoes
2 tbsps WurzelKraft / AlkaLife
12 black olives
1 large clove of garlic
1/2 tsps cumin
1 – 2 tsps tabasco
4 – 6 tbsps quality olive oil
For decoration
fresh coriander

First, cook the beluga lentils in lightly salted water for 20-25 minutes until al dente and let them cool. Then finely dice the carrots, slice the onions, tomatoes and olives into fine strips and finely chop the garlic clove. Add these to the lentils with the other ingredients and let the whole thing steep for about 10 minutes.

Garnish with fresh coriander before serving.