in France

Lentil – carrot – salad

updated

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Ingredients for 4 servings:

  • 2 cup(s) lentils (Puy lentils, the small green ones)
  • 5 m.-sized carrot(s)
  • 1 spring onion(s)
  • 4 tbsp balsamic vinegar, white
  • 5 tbsp olive oil
  • Salt
  • Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the lentils in three times the amount of water for about 20 minutes. They shouldn’t be too soft. Peel the carrots, cut them into thin strips, and fry them in a hot pan. Peel and slice the spring onions. Combine all three ingredients in a bowl and season with balsamic vinegar, oil, salt, and pepper. Serve cold or lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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