Serves : 4 servings
Preparation time : 30 minutes (plus soaking and cooking time)
Ingredients :
1) 250 g brown lentils
2) 750 ml vegetable stock
3) 1 red and 1 green pepper
4) 2 tomatoes
5) 1 onion
6) 1 bunch mixed herbes de Provence
7) 100 ml lemon juice
8) 6 tbsp olive oil
9) salt
10) pepper
Preparation Method :
1) Soak the lentils overnight in plenty of cold water, then drain. Cook them in the boiling vegetable stock for approx. 35 minutes in a covered pan until firm to the bite.
2) Wash, de-seed and dice the peppers. Wash the tomatoes, pat dry, remove the cores and dice. Peel the onion and chop finely. Wash the herbs, shake dry and chop finely.
3) Drain the lentils, rinse under cold water and drain again. Mix them with the vegetables in a bowl.
4) Mix the herbs with lemon juice, oil, salt and pepper, and pour over the salad. Mix everything together well and allow to rest for 30 minutes before serving.
1) Soak the lentils overnight in plenty of cold water, then drain. Cook them in the boiling vegetable stock for approx. 35 minutes in a covered pan until firm to the bite.
2) Wash, de-seed and dice the peppers. Wash the tomatoes, pat dry, remove the cores and dice. Peel the onion and chop finely. Wash the herbs, shake dry and chop finely.
3) Drain the lentils, rinse under cold water and drain again. Mix them with the vegetables in a bowl.
4) Mix the herbs with lemon juice, oil, salt and pepper, and pour over the salad. Mix everything together well and allow to rest for 30 minutes before serving.
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