Lukewarm lentil salad with chicken

Ingredients for 2 servings:

• 100 g lentils, red
• 2 spring onions
• 150 g mushrooms, fresh
• 20 g Parmesan cheese, in one piece
• 250 g chicken fillet(s)
• 1 tsp oil
• salt and pepper
• 1 tbsp white wine vinegar
• 1 tsp vegetable broth, instant or homemade
• 50 g lamb’s lettuce
• 1 sprig rosemary
• 2 tbsp olive oil, good quality

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Cook the lentils in about 1/2 liter of boiling water for 10 minutes. Wash the spring onions and slice them. Clean and slice the mushrooms. Shave the Parmesan cheese. Wash the meat and pat it dry. Heat 1 teaspoon of oil in a non-stick pan. Fry the meat for 5-6 minutes on each side. Remove from the pan, season with salt and pepper, and keep warm in aluminum foil. Brown the mushrooms in the hot frying fat. Briefly fry the spring onions. Deglaze with 100 ml of water and vinegar, bring to a boil, and stir in the stock. Reduce the liquid over high heat slightly. Season with salt and pepper. Clean, wash, and drain the lamb’s lettuce. Fold it into the lentils. Slice the chicken and arrange on top. Sprinkle with Parmesan cheese and garnish with chopped rosemary. Finally, drizzle with the oil. The salad can be served with baguette, lukewarm or cold.