Summary

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)

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Instructions

1. 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.
2. 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.
3. In the meantime, quarter, peel and dice the pears (3mm x 3mm), drizzle with lemon juice.
4. 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.
5. French farmer`s bread and a Sauvignon de Touraine go well with it.