Ingredients for 4 people:
For the salad:
approx. 150 g mountain or Puy lentils
1 courgette
150 g cherry tomatoes
about 40 g pine nuts
For the vinaigrette:
1 bunch of spring onions
1 clove of garlic
2 tablespoons olive oil
1 tablespoon linseed oil
1 tablespoon nut oil
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
herb salt
freshly ground black pepper
thyme
curry powder
cardamom powder
Coriander powder
In addition:
1 bunch of fresh flat-leaf parsley
3–4 tablespoons of capers
Method:
1. For the salad, rinse the lentils and cook them in a saucepan with plenty of water for about 30 minutes. Leave them to soak in the saucepan for a little while, then drain and set aside.
2. Wash, trim and dice the courgette.
3. Wash the cherry tomatoes and cut them in half or into quarters.
4. Toast the pine nuts in a frying pan without any fat.
5. For the vinaigrette, wash the spring onions and slice them into fine rings.
6. Peel the garlic, remove the central germ and chop finely.
7. In a salad bowl, mix the olive, linseed and nut oils with apple cider vinegar and balsamic vinegar. Season with herb salt, freshly ground black pepper, thyme, and curry, cardamom and coriander powder.
8. Wash the fresh flat-leaf parsley, spin dry, chop finely and scatter over the salad along with the capers and the toasted pine nuts.
My tip:
- You can prepare this lentil salad the day before and keep it chilled until ready to serve. It’s an ideal dish to take along to a summer gathering or barbecue with friends.
Product description:
Lentils come in five different varieties, such as plate lentils, mountain lentils (a collective term for various types of lentils grown in mountainous regions), Beluga lentils, Puy lentils and hulled lentils (the red and yellow varieties). Soaking isn’t essential for lentils, but it does shorten the cooking time and makes them easier to digest. This is because the starch is released into the water during soaking.
