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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