Pairs well
with
our Pinot Grigio
Lentil Salad
Ingredients
Serves 4
- 1½ cups of dried lentils
- 2 heads of iceberg lettuce
- 1 carrot
- 2 tablespoons of sesame seeds
- 2 tablespoons of sunflower seeds
- 2 tablespoons of flaxseeds
- 1 tablespoon of ground cumin
- Extra virgin olive oil (to taste)
- Salt and pepper (to taste)
Method
Cook the lentils in lots of lightly salted water. Boil them until they are cooked but still firm. Strain them and leave them to cool. Wash the lettuce, discard the tough leaves, and cut the tender ones into thin strips. Peel the carrots and julienne them using a sharp knife or a mandoline. Put the lentils and vegetables into a bowl. Add the mixed seeds and cumin. Add salt, pepper, and oil to taste and mix well. Serve the cold salad as a main course or a side dish.