Lentil Salad and Bruschetta
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
4
- For the salad
- 300 grams Lentils
- 1 small carrot
- 2 garlic cloves
- olive oil
- White vinegar
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- For the bruschetta
- 4 slices Baguette
- 4 slices Mozzarella
- rosemary
Preparation steps
1.
For the salad, soak the lentils for at least 2 hours (preferably overnight), then cook them in boiling, salted water until tender (about 40 minutes) and drain well. Peel the carrot and cut into very small cubes. Peel the garlic and chop finely. Fry both in a pan with 2 tablespoons of olive oil for 2-3 minutes. Add the lentils and 2 more tablespoons of olive oil, 2 tablespoons of vinegar and the creme fraiche. Season with salt and pepper.
2.
Toast the baguette slices in an oven preheated to 220°C (approximately 450°F) until golden brown. Remove from the oven and place one slice of mozzarella on each and garnish with fresh pepper and rosemary.
