Walnut-Lentils Salad

| November 23, 2019 | 0 Comments


250g Le Puy lentils/Beluga lentils

2 spring onions

3 tbsp Aceto Balsamico

4-5 tbsp walnut oil

4-5 tbsp olive oil




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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