This a pretty easy and extremely delicious legumes salad rich on protein, vitamins and minerals.
Ingredients:
2 cups of Beluga lentils
1 tbsp. dried thyme
2 shallots
1 glove of garlic
2 carrots
a piece of a crispy cucumber
a half of a bell pepper
a few dried tomatoes
a few walnuts
olive oil
balsamico
sea salt and black pepper
Preparation:
Wash the lentils in a big sieve. When they are wet these beautiful black lentils really look like caviar - deep black and shiny. Cover them with double the amount of water and cook them with two tsp. of sea salt and the thyme for 30 minutes. The whole water should be soaked of by the lentils in the end.
In between chop the shallots and the garlic and cut it into little cubes. Fry them in a pan with olive oil. The carrot cubes should still be crispy. Then cut the cucumber, the bell pepper and the dried tomatoes into pieces. Put them together with the fried vegetables into a salad bowl.
When the lentils are ready mix them with the vegetables, three tbsp. olive oil and three tbsp balsamico, salt and black pepper depending on your taste. Garnish with the walnuts.
The lentil salad is very good when eaten lukewarm but it's also very good the next day when all the flavores blended well.
(While I prepared my lentils the hubby made a really nice looking, colorful vegetable salad and washed some green-red salad leaves.)
All this things combined on a plate looked so good and incredibly healthy! And it was a perfect dinner on a hot day like today.
I hope you feel inspired to cook this recipe by yourself.
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STOPYummmm, I love lentils!