Bunter Salat – Colourful Salad

Some people say that salads are boring. Or that they don’t have any taste. Or that they are difficult to prepare. None of that is true. Just get creative and toss together a few fresh veggies and voilà, you’ve got a meal.

Serve your salad with a slice of bread on the side. Or mix in a handful of pre-cooked pasta, lentils, potatoes, or rice. In this way, you have created a filling meal. (Also, it’s a good method to use leftover pasta etc. – use salads of all kinds to reduce your food waste.)

Bunter Salat – Colourful Salad

Course: SaladsDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking timeminutes

Ingredients

  • 50 g  rucola

  • 1 head of green lettuce

  • 150 g cherry tomatoes

  • ½  cucumber

  • 8 radishes

  • carrots

  • Dressing
  • 2 tablespoons oil

  • 5 tbsp vinegar

  • salt & pepper

  • honey

  • herbs

Directions

  • Clean and wash the rucola and green lettuce and tear into smaller pieces.
  • Wash tomatoes and cut in half.
  • Wash the cucumber, peel the carrots and grate both finely.
  • Clean, wash and slice the radishes.
  • Add all vegetables to the leaf salads.
  • Toss salad and dressing and enjoy!

Linsensuppe – Lentil Soup

Lentils are used all around the world. They may be used in all kinds of dishes, for example salads, stews or as a side dish. They can also be used to replace meat, for example by substituting it in a Bolognese Sauce or by creating a loaf. Here’s a quick and easy version of a lentil soup from Germany.

Lentils are known to be quite healthy: They are low in calories but high in fiber, minerals and proteins. Another plus is that they are relatively low cost.

For this recipe, you may use any type of lentils – depending on the version you use, you might have to adapt cooking times slightly: Brown lentils tend to need longer cooking times, red lentils are soft more quickly.

Linsensuppe – Lentil Soup

Course: SoupsCuisine: Germany, InternationalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 500g lentils

  • 1 can of Vienna sausages or vegetarian sausages

  • 3 carrots

  • 2 onions

  • 1 leek

  • 1/2 teaspoon salt

  • 1/2 teaspoon oil

  • Spices to taste (e.g. nutmeg, turmeric, garlic powder, bay leave)

Directions

  • Pour 1.5 liters of water into a saucepan, add half a teaspoon of salt and bring to the boil.
  • After 10 minutes of cooking, sautée the leeks, carrots and onions in oil for 10 minutes and then add to the lentils.
  • Then add the lentils with bay leaves and cook on medium heat.
  • Add 1 teaspoon of nutmeg, turmeric and garlic powder and salt by feel. At the end, add the cut sausages.
  • Enjoy!

Off to a bumpy start…

When we started planning our project, back in “the good old days”, we had high-flying ideas about travelling and meeting new friends. Little did we know that a new virus would appear to change our lives…

Now, at the beginning of our project, we are faced with a new reality. The plans that we made three quarters of a year ago seem almost impossible to realize. Travelling right now, especially with student groups, is nearly impossible as numbers of infections are on the rise again.

This is why we have postponed our first meetings. Instead, we are going to be working virtually, for example starting off with our logo competition.