Light Lentil Salad Recipe
A recipe for lovers of fruit notes in unsweetened salads. It goes well with dry white wine or champagne.
Servings
4
Cook Time
25minutes
Servings
4
Cook Time
25minutes
Ingredients
Instructions
  1. We will need: green lentils, cheese (or feta), walnuts, celery stalks and fruits. There may be options with fruit. We liked the apple and tangerine version. But, if you don’t mind an even more distinct sweet taste, you can add grapes. For refueling you will need: honey, lemon juice, vinegar (I have red wine, and you can take what you like) and olive oil.
  2. First of all, prepare the lentils. Rinse it, fill it with water and cook for 15-20 minutes until soft. Then we throw it back on the sieve and rinse it with cold water again.
  3. While the lentils are cooking, prepare all the other ingredients. Peel the celery from the top of the non-chewable film. For this purpose, it is convenient to use a potato peeler. Then cut into thin slices.
  4. Fry the walnuts in a dry frying pan, cool and chop. I usually grind them like this: I put them in a bag and hit them with something heavy. Loud, of course, but this is the easiest way to control the size of the resulting pieces. Add the nuts to the celery.
  5. We also grind the cheese and send it there.
  6. Prepare the dressing. Just mix all the ingredients.
  7. Mix everything we have prepared with lentils, fill with dressing. At this stage, the salad can be salted, but I personally do not do this: my cheese is always terribly salty.
  8. Since the salad turns out to be somewhat indeterminate, we will put fruit on top. We clean the tangerines, disassemble them into slices, cut each in half. Cut the apple into thin strips and immediately put it in a bowl with lemon juice diluted with water (I can’t understand how everyone is “sprinkled” with lemon juice, which does not darken anything for anyone). Arrange the salad on plates, decorate with fruit on top. I did it like this.
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