Light lentil salad

Ingredients for 4 servings:

• 200 g Lentils, small (Beluga or Puy Lentils)
• 1 m.-sized carrot(s)
• 150 g celeriac
• 150 g leek, only the white part of the stalk
• 1 tbsp oil (sunflower oil)
• 1 tbsp oil (pistachio oil or very good olive oil)
• 2 tbsp vinegar (raspberry red wine vinegar)
• 1 garlic clove(s), preferably mild young garlic
• 6 cherry tomatoes
• some frisée lettuce
• 1 bay leaf
• Balsamic vinegar, aged
• Salt and pepper, black (Tellycherry) from the mill-)
• Sugar

Instructions

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

Rainer’s lentil salad

Crush the unpeeled garlic, add it to cold water with the lentils and bay leaf, and cook for 20-25 minutes (not too soft). Meanwhile, finely dice the peeled carrot, leek, and celery and cook in hot sunflower oil for about 2 minutes until al dente. Drain the lentils and let them drain. Remove the bay leaf and garlic. Mix the lentils with the vegetables. Season with 2 tablespoons of raspberry red wine vinegar, salt, sugar, and pepper, and let cool. Arrange a few washed and dried frisée leaves on plates and spray with aged balsamic vinegar. Season the lentil salad a little more, if desired, place it on the frisée salad, and drizzle with pistachio oil. Add quartered cocktail tomatoes sprayed with balsamic vinegar. Duck or goose breast, as well as king prawns and crayfish, go perfectly with this dish.