Light 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, small (belua or puy lentils)
- 1 medium carrot (s)
- 150 g celeriac
- 150 g leek, only the white the stick
- 1 tablespoon oil (sunflower oil)
- 1 tablespoon oil (pistachio oil or very good olive oil)
- 2 tablespoon vinegar (raspberry red wine vinegar)
- 1 clove (s) garlic, preferably mild young garlic
- 6 cherry tomato (s)
- some frisee salad
- 1 bay leaf
- Balsamic, dude
- Salt and pepper, black (Tellycherry) from the mill-)
- sugar
Print Recipe
Pin Recipe Instructions
- Squeeze the unpeeled garlic, add the lentils and bay leaf to cold water and cook for 20-25 minutes (not too soft).
- In the meantime, finely dice the cleaned carrots, leek and celery and cook in hot sunflower oil for approx. 2 minutes until firm to the bite. Drain and drain the lentils. Remove the bay leaf and garlic.
- Mix the lentils with the vegetables. Season with 2 tablespoons of raspberry red wine vinegar, salt, sugar and pepper and leave to cool.
- Arrange some washed and dried hairie leaves on plates and sprinkle with old balsamic vinegar. Possibly season the lentil salad a little, place on the frisee salad and drizzle with pistachio oil. Add quartered cocktail tomatoes sprayed with balsamic vinegar.
- Duck or goose breasts go well with it, as well as king prawns and lobster.
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