Lentil salad à la Tamara

Ingredients for 6 servings:

• 300 g lentils, Puy lentils (small, dark French)
• 2 carnations
• 1 anise (star anise)
• 2 small bay leaves
• Vegetable broth, instant
• 1 carrot(s)
• 1 potato(s)
• some vegetable oil for frying
• 4 tbsp vinegar (raspberry vinegar)
• 4 tbsp vegetable oil, neutral
• 2 tbsp oil (walnut oil)
• 2 spring onions
• 1 tbsp maple syrup
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the lentils in a pot, cover with cold water, add the cloves, star anise, and bay leaves. Bring to a boil and simmer for about 45 minutes. Halfway through cooking, add instant vegetable stock to taste. While the lentils are cooking, finely dice the carrot and potato, fry briefly in a pan with a little oil, and season generously with salt and pepper. When the lentils are al dente, drain well. Discard the spices and let cool. In a salad bowl, make a vinaigrette with vinegar, oil, salt, pepper, and finely chopped spring onions (including most of the green parts). Season with maple syrup. Fold in the cooled lentils and the sautéed vegetables. Mix well before serving. Tip: This is vegetarian, but it also tastes great mixed with fried bacon bits!