Lentil Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red (cookin time 8-10 minutes)
- 1 small onion (s)
- 1 small bay leaf
- 4 carnation (s)
- salt
For the marinade:
- 6 tablespoon vinegar, (red wine vinegar)
- 1 tablespoon mustard, (herb mustard)
- salt
- 1 pinch (s) sugar, finest
- 4 tablespoon oil, (safflower oil)
For the vegetables:
- 90 g leek
- 150 g carrot (s)
- 5 medium tomato (s)
- 100 g onion (s)
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Lard the onion with the cloves and bay leaf. Bring lightly salted water to the boil in a saucepan and cook the onion in it for 5 minutes, then add the lentils and cook according to the instructions, but still a bit firm to the bite. Strain and put off. Remove the spices from the onion, chop finely and add to the lentils.
- Mix all ingredients for the dressing well and pour over the lentils. Mix briefly and let steep for at least 20 minutes.
- Halve the leek, wash and cut into fine strips. Clean the carrots, cut into approx. ½ cm cubes and blanch in a little salted water for 5 minutes. Add the leek and blanch for 3 minutes. Strain, quench and drain both. Dice the tomatoes and peel the onion, cut in half and cut into fine strips. Mix the vegetables with the lentils, season to taste, sprinkle with the parsley and serve the salad.
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