Summary

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

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Instructions

1. Squeeze the unpeeled garlic, add the lentils and bay leaf to cold water and cook for 20-25 minutes (not too soft).
2. 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.
3. Mix the lentils with the vegetables. Season with 2 tablespoons of raspberry red wine vinegar, salt, sugar and pepper and leave to cool.
4. 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.
5. Duck or goose breasts go well with it, as well as king prawns and lobster.