Green lentil salad
Cheap, healthy and filling, green lentil salad should be featured in every cookbook. Easy to prepare and personalize, it can be used as a starter, side dish or main course, taken in a lunch box or on a picnic, flavored or complemented according to tastes or the products available, changed sauce and color… And with its tomatoes, shallots and sweet and savory honey and curry vinaigrette, no one can resist it!
- 240 g Green lentils
- 4 Tomato
- 2 shallots
- For the vinaigrette
- 6 tbsp. tablespoons olive oil
- 6 tbsp. tablespoon balsamic vinegar
- 2 tbsp. Honey
- 2 pinch(es) Curry
- Salt pepper
Preparation 15 mins
Cooking 30 mins
Plunge the lentils into a saucepan of cold water, bring to the boil and cook for the time indicated on the package: in general, 30 min for green lentils.
Meanwhile, emulsify the vinegar with the oil for the vinaigrette. Add the curry, the peeled and crushed garlic clove, the honey, salt and pepper. Mix and reserve.
Peel and chop the shallots. Wash the tomatoes, remove the stems and cut the flesh into cubes.
When the lentils are cooked, cool them under running water then add the vinaigrette. Mix well, add tomatoes and shallots, mix again. Serve chilled.
Your lentil salad should serve as hoursin dish? Complete the filling with fried bacon bits, hard-boiled eggs or crumbled feta. You can also add diced cucumber, carrot or pepper, chopped parsley or basil. Finally, remember to change the color of the seeds according to your desires to renew the recipe, by adapting the cooking time, with a salad of coral, green or beluga lentils!