Hot Lentil Salad With Balsamic Dressing Recipe
Ingredients
| 175 g/6 oz Puy lentils, cooked | ||
| Olive oil | 4 Tablespoon | |
| Onion | 1 Small, sliced | |
| Celery stick | 4 , sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 courgettes (zucchini), trimmed and diced | ||
| French Beans | 125 Gram, trimmed | |
| Red bell pepper | 1/2 To taste, deseeded | |
| Yellow bell pepper | 1/2 To taste, deseeded | |
| Dijon Mustard | 1 Teaspoon | |
| Balsamic vinegar | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a large mixing or serving bowl, place the lentils.
2) In a pan, saute the onion and celery in oil for 2-3 minutes until soft.
3) Stir in the garlic, courgettes and green beans and saute for a further 2 minutes.
4) Then, stir in the peppers and saute for 1 minute.
5) Stir in the mustard and the balsamic vinegar and mix well until warm.
6) Pour the warm vegetable mixture over the lentils and toss well to mix. Then sprinkle with salt and pepper to taste .
SERVING
7) Serve immediately in a nice plate or bowl.
1) In a large mixing or serving bowl, place the lentils.
2) In a pan, saute the onion and celery in oil for 2-3 minutes until soft.
3) Stir in the garlic, courgettes and green beans and saute for a further 2 minutes.
4) Then, stir in the peppers and saute for 1 minute.
5) Stir in the mustard and the balsamic vinegar and mix well until warm.
6) Pour the warm vegetable mixture over the lentils and toss well to mix. Then sprinkle with salt and pepper to taste .
SERVING
7) Serve immediately in a nice plate or bowl.
Chef
