Cook lentils in a pot with the salted water, broth, a little salt & bay leaf until they are tender, but still have a little bit of chewing resistance.
2
While the lentils are cooking, prepare the rest. Cut red cabbage into four parts, roast in the oven for about 20 minutes with a little olive oil, salt & pepper.
3
Serve lentils on a bed of green salad, top with mozzarella, red cabbage, drizzle with olive oil & enjoy! For extra good taste, squeeze a little lemon juice.
