Thursday, February 28, 2013

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 !


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