Walnut-Lentils Salad

| November 23, 2019 | 0 Comments

Ingredients

250g Le Puy lentils/Beluga lentils

2 spring onions


3 tbsp Aceto Balsamico

4-5 tbsp walnut oil

4-5 tbsp olive oil

salt&pepper

 

Preparation

1. Cook the lentils in salty water for 15-20min

 

2. Sieve the lentils and put in a bowl.

 

3. Add chopped spring onions and oil&aceto balsamico and black pepper. Maybe also a bit salt.

 

4. Serve lukewarm with duck breast or Zampone

Category: Berlin Kitchen

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