| Cook Time | 40 minutes |
| Servings |
Ingredients
- 100 gram Lentils
- 1 piece Carrot
- 6 pieces Radish
- 2 pieces Egg
- 1 tablespoon Curd cheese
- 1 tablespoon Yogurt
- 1 piece Shallot
- Thyme (fresh, a few twigs)
- Rosemary (fresh)
- Salt (to taste)
- olive oil (to taste)
- Balsamic (to taste)
- 1 slices Bread
- Lettuce leaves
Ingredients
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Instructions
- First, boil the lentils. We will cook according to the instructions, 20 minutes, in salted water with the addition of thyme and rosemary. Then take out the herbs, onions and let the lentils cool slightly.
- Also for the salad we need vegetables: radishes and peeled carrots, which we cut into segments, olive oil, balsamic vinegar, cottage cheese with natural yogurt and toasted toast.
- Festive version of the submission, for example, a Sunday brunch favorite)) On a plate laid lettuce, fried on top of a slice of bread, and then use the serving ring (which can be done by a plastic bottle or tin). Down we put a quarter of lentils, which we previously mixed with cheese and yogurt, then half of the vegetables, a little salt, sprinkle with olive oil and balsamic vinegar, and on top of a quarter of lentils, leave until serving.
- So, when everything is ready, we carefully remove the ring and even more carefully set up on top of the egg, a little salt and serve with hot tea. Well, if it's easier, then mix the lentils with vegetables, sprinkle with olive oil and balsamic vinegar, add salt, egg on top.
- Ready!
