- Heat stock and lentils in a pot at highest level up to vegetable window. Cook at low level approx. 3 minutes. Stir in instant couscous and let it soak approx. 5 minutes.
- Clean spring onions and cut obliquely in fine rings. Mix with lentils and couscous.
- Whisk yoghurt with vinegar and olive oil and season with salt, pepper and cumin. Mix with remaining ingredients in a Lasagnera and season well once more.
- Wash lemon with hot water and remove peel thinly and cut in fine strips, extract juice. Add over the salad to serve.
Nutritional values per portion: 335 kcal