Lentil salad
Insalata di lenticchie
Nice lentil salad recipe with carrot and apples that helps tide me through a virtually vegless winter season. When I’m not in Italy, I would normally use the French puy lentils for this lentil salad recipe, but Puglia farmers have proud traditions for growing pulse, and if there is DOP lenticchia di Altamura or lenticchia verde del Salento leccese to be had, that’s what I’d prefer. Still, I doubt anyone can taste the difference.
Ingredients
300 green lentils
2 shallot onions
1 clove of garlic
1 carrot
2 apples
3 tbsp olive oil
1 tbsp white wine vinegar
Preparation
Rinse and cook the lentils in water for 25 minutes until they are tender but still have some bite
Clean and chop shallots and garlic and fry them in a little olive oil.
Peel and cube the carrot and bake the cubes at 180 C/ 360 F for 5-7 minutes
Drain the lentils and toss them in a dressing of oil and vinegar
Add onions, garlic and cooked carrots
Core and cube the apples and mix well with the other ingredients in the lentil salad before serving.
Njamie! This is a recipe we’re going to try! Thx :)
It’s good. And very filling.