Summary

Ingredients

• 500 g chicken
• 4 medium carrot (s), (cut into julienne)
• 4 shallot (s)
• 5 tablespoon parsley, smooth, chopped
• 4 stalks thyme
• 2 bay leaves
• 2 lime (s)
• 500 g lentils, (belua or puy lentils)
• 4 apples, (Granny Smith)
• 8 tablespoon oil, (walnut oil)
• 4 tablespoon vinegar, (sherry vinegar)
• salt and pepper
• ginger
• curry

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Instructions

1. Wash the lentils and cover with about 1.5 liters of water. Add the thyme and bay leaves and bring everything to a boil; Let simmer until firm to the bite for approx. 30 minutes on a low stove setting. Cook the chicken in the boiling vegetable stock and cut into bite-sized pieces. Peel the carrots and julienne strips, peel and finely chop the shallots, quarter the apples and cut into very fine slices. Squeeze the limes and pour the juice over the carrot strips, mix in and add the shallots, the chicken and the apple slices. Season to taste. Mix parsley, vinegar and oil, pour over the above ingredients and stir again. When the cooking time is over, drain the lentils, remove the thyme and bay leaf, salt the lentils and mix well with the other ingredients while warm.