LENTiL SALAD

 

 

iNGREDiENTS:
- serve 5 -

• 250 gr of lentils
• 2 small carrots
• 1 big onion
• 1 tbsp chives (plus some more for decoration if you want)
• one bay leaf
• 1 tsp thyme
• 1 tsp sage
• 3 tbsp olive oil
• 1 tsp vinegar
• juice of one small lemon
• salt & pepper

RECiPE:

• Start by peeling the carrots and chop them in small pieces, like for a "brunoise": first into long thin strips and then turned a quarter turn and cut into small blocks again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice.
• Peel and chop the onion.
• Rinse the lentils.
• Put one tablespoon of olive oil into a saucepan over medium hight heat.
• Add onions and carrots. Let them cook for 5 minutes.

• Add: bay leaf + thyme + sage + lentils + salt & pepper.
• Stir well and add a quantity of water equivalent to twice the high of the lentils. (about 2/3 cups of water)
• Bring to a boil and cook for 25 to 35 minutes.

• While it cooks, prepare the vinaigrette, with the olive oil + vinegar + lemon juice.

• When lentils are done cooking, drain them in a colander and leave them to cool completely.
• In a salad bol, mix: cold lentils + vinaigrette + sliced chives and salt & pepper if needed.
 
• Stir
• ET VOiLA !