Mediterranean Lentil Salad with Polenta Croutons

Bring the vegetable stock to a boil in a small pot. Whisk in the polenta continuously. Let it swell over low heat for approx. 5 minutes while stirring, until a thick porridge forms. Season with a pinch of salt.

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Spread the hot polenta approx. 1.5 cm thick onto the baking paper and allow to cool briefly. Then cut into approx. 1.5 cm cubes with a knife, spread over the sheet, drizzle with 1 tbsp olive oil, and bake in the preheated oven for 20–25 minutes until golden brown and crispy.

Meanwhile, rinse the dry lentils in a sieve with cold water. Cook in three times the amount of unsalted water for approx. 20–25 minutes until al dente. Then drain, rinse briefly with cold water, and let cool until lukewarm.