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Ingredients (for 4 people):
250 g green lentils
1 carrot
1 onion
1 bay leaf
1 clove of garlic
100 g goat cheese or feta (according to your preference)
100 g bacon (or a vegetarian alternative such as diced smoked tofu)
1 green apple (Granny Smith) to add crunch
A handful of toasted walnuts or hazelnuts
A few sprigs of fresh parsley (or chives)
Salt, pepper
Pour the vinaigrette:
3 tablespoons olive oil
1 tablespoon cider vinegar (or balsamic)
1 teaspoon mustard
1 teaspoon honey (optional to sweeten)
Salt and pepper
Preparation:
Cooking the lentils:
Rinse the lentils under cold water.
Place them in a casserole dish with the carrot cut into slices, the chopped onion, the bay leaf and the garlic clove.
Cover with cold water and bring to the boil. Simmer over low heat for about 20 to 25 minutes, until the lentils are tender but still firm. Add salt at the end of cooking.
Drain the lentils, remove the bay leaf and leave to cool.
Preparation of the bacon and walnuts:
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