Three Lentil Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g lentils, dark reen (Le Puy lentils)
- 50 g lentils, brown, small (mountain lentils)
- 50 g lentils, red
- 3 cloves garlic
- 3 bay leaves
- 1 liter vegetable stock
- salt
- 1 large onion (s)
- Vinegar (raspberry vinegar)
- Oil (rapeseed oil)
- salt and pepper
- chives
- radish
- Lettuce
- sugar
Print Recipe
Pin Recipe Instructions
- Separate the lentils in a third of the vegetable broth each with 1
- crushed clove of garlic, a piece of onion, a
- Boil the bay leaf and salt just until cooked. Try again and again, first the red ones, they are the fastest. All varieties may still have a slight bite, but of course no longer be hard. Cooking times vary greatly depending on the type and age of the lentils.
- While the lentils are cooking, stir a clear vinaigrette from vinegar, oil, salt, pepper and a pinch of sugar and mix in the warm lentils. After cooling down (approx. 1 hour), season to taste again and mix in the chives, cut into rolls - leave to steep. Arrange on lettuce leaves, decorate with radishes or use your own imagination.
- This filling salad is also very suitable as a base for e.g. smoked turkey breast, Schillerlocken, eel or pieces of smoked halibut. Quite a few others are certain
- Combinations possible.
- A few more notes: Please do not use large plate lentils, as this will make the salad slightly floury. Lentils don`t harden if you cook them with salt, that`s a myth (unsalted lentils are hard to taste). You need 1 liter of vegetable broth etc. if you cook the three types in parallel, but you can also use the same broth one after the other. Then you put the individual varieties in the vinaigrette immediately after they have drained.
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