Green Lentil Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, reen from le Puy
- 5 tablespoon vinegar (cider vinegar)
- 8 tablespoon oil (sunflower oil)
- Salt and pepper, from the mill
- 2 pear (s), approx. 400g
- 1 lemon (s)
- 1 bunch spring onion (s)
- 2 boxes cress
- 150 g bacon, cooked, mildly smoked
- 4 tablespoon vinegar (cider vinegar)
Print Recipe
Pin Recipe Instructions
- Wash the lentils and cook in 1 liter of water over a mild heat for about 20 minutes (firm to the bite), then drain on a sieve.
- Mix a vinaigrette out of vinegar, salt, pepper and oil and mix it with the still warm lentils, leave to stand for about 15 minutes.
- In the meantime, quarter, peel and dice the pears (3mm x 3mm), drizzle with lemon juice.
- Clean and wash the spring onions and cut into fine rings. Now fold the pear cubes, onion rings and a small box of cress into the lentils. Cut the bacon into strips, fry and deglaze with 4 tablespoons of vinegar, pour over the lentils arranged on plates, garnish with the remaining cress.
- French farmer`s bread and a Sauvignon de Touraine go well with it.
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