Spicy, Mixed Belugal Lentil Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g belua lentils
- 4 tablespoon fish sauce, light, (kecap ikan)
- 100 g lamb`s lettuce
- 1 medium lettuce (s)
- 120 g feta cheese
For the dressing:
- 8 tablespoon oil
- 3 tablespoon white wine vinegar
- 1 tablespoon balsamic vinegar, dark
- 2 tablespoon lime juice
- 4 tablespoon water
- 1 tablespoon soy sauce, light
- 1 teaspoon sugar, white
- 2 pinch (s) black pepper, freshly ground
- 1 tablespoon Herbs Provence
- 4 g beef broth
- 2 clove (s) garlic, fresh
To garnish:
- 2 tomato (s), fully ripe
- Grapes, white, seedless
- 1 red pepper (s)
- 2 nectarine (s), ripe
Print Recipe
Pin Recipe Instructions
- Cook the lentils according to the instructions on the packet, add 4 tablespoon light fish sauce (kecap ikan), strain and cool.
- Gently mix the liquid ingredients for the dressing, crush the garlic cloves with the press and mix together with the sugar, pepper, meat stock and herbs of Provence. Mix 4 tablespoon of the dressing into the lentils.
- Wash the lettuce, chop the leaves a little and distribute on four serving plates. Wash, core and cut the peppers into small cubes. Cut the green part of the spring onion into thin rings, use the rest for other purposes. Peel and core the nectarines and cut the meat into small cubes. Cut the feta cheese into cubes, mix half of it with the lentils, use the rest to garnish. Wash the grapes and separate them from the stems. Wash the tomatoes and cut eighths lengthways.
- Sprinkle the lettuce with 2 tablespoons of beluga lentils and 1 tablespoon of diced paprika per plate and drizzle with 1 tablespoon of the dressing. Wash the lamb`s lettuce, remove any root stalks and add the lamb`s lettuce to the lettuce. Distribute the remaining lentils on the serving plates and drizzle with the remaining dressing. Garnish with the appropriate ingredients and serve.
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