Lentil Salad with Pasta
Peel garlic and cook with bay leaf, lentils and 600 ml (approximately 2 1/2 cups) water for 2 minutes, remove from heat and leave for 1 ½ hours.
For the sauce, mix the vinegar, soy sauce, olive oil, thyme and season with salt and pepper. Cut off the ends of the scallions, finely chop and mix in the sauce. Rinse the celery and cut into thin slices. Rinse the tomatoes, cut into cubes, and mix with the sauce. Season with salt and pepper. Cook pasta until al dente according to package instructions in plenty of boiling salted water. Drain. Simmer sauce on low heat for 10 minutes and mix with the pasta. Cut sorrel in fine strips and sprinkle over the salad.