Lentil Salad À La Tamara
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g lentils, puy lentils (small, dark French)
- 2 carnation (s)
- 1 anise (star anise)
- 2 small bay leaves
- Vegetable broth, instant
- 1 carrot (s)
- 1 potato (s)
- some vegetable oil, for frying
- 4 tablespoon vinegar (raspberry vinegar)
- 4 tablespoon vegetable oil, neutral
- 2 tablespoon oil (walnut oil)
- 2 spring onion (s)
- 1 tablespoon maple syrup
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the lentils in a saucepan, cover with cold water, add the cloves, star anise and bay leaves. Bring to the boil and simmer for approx. 45 minutes. Halfway through the cooking time, add the instant vegetable stock to taste. While the lentils are cooking, dice the carrots and potatoes very finely, fry them briefly in a little oil in a pan, season well with salt and pepper. When the lentils are firm to the bite, drain them. Remove spices and let cool. Prepare a vinaigrette sauce in a salad bowl using vinegar, oil, salt, pepper and finely chopped spring onions (with most of the greens). Season to taste with maple syrup. Fold in the cooled lentils and the fried vegetables. Mix well before serving. Tip: It`s vegetarian like this, but it also tastes very good mixed with fried bacon cubes!
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