Looking for a fresh and easy summer dish? Are you desperately trying to get a child or friend to like lentils? Then this recipe is for you!
Simple and with few ingredients (which I advise you to buy in bulk for a minimum of waste), it is no less tasty and will delight your guests!
Organisation
| Portions | Preparation | Cooking |
| 8 pers. | 30 min + rest | 25 min |
Nutritional values/100g
| Carbs | Fats | Protein | Energy |
| 14g | 0,8g | 5g | 108kcal |
INGREDIENTS
KissPlanet list
180g red quinoa
500ml vegetable broth
400g blond lentils
75 cl of olive oil
salt and pepper
List of fresh produce
1 carrot
2 bay leaves
1 bunch of curled parsley
1 small red onion
1 lemon
RECIPE
Cut the carrot into four large pieces. Put the lentils in a large pot of water (no salt, as it hardens the lentils) with the carrot and bay leaves (to give them flavour) and heat on high for about 25 minutes. Drain and remove the carrot pieces and bay leaves. Set aside.
Rinse the quinoa in cold water and drain. Heat 30ml of olive oil over medium heat and fry the quinoa for three minutes, stirring. Add the vegetable stock and bring to the boil before covering to allow the quinoa to cook for 20 minutes (until all the stock is absorbed and the white sprouts have separated from the red seeds). Set aside.
While the lentils and quinoa are cooking, rinse the curly parsley, remove the leaves and blend them finely with the remaining 40ml of olive oil. Chop the onion finely. Squeeze the juice from the lemon (a little tip: roll the lemon on your work surface with the palm of your hand to collect the juice more easily). Cut the cherry tomatoes into small pieces (in this case once lengthwise and three times widthwise). Set aside.
Translated with www.DeepL.com/Translator (free version)
Mix all ingredients in a large bowl and season to taste.
Let the salad cool and marinate in the fridge before enjoying your dish, which is full of taste, colour, nutrients and made with a minimum of waste!
Enjoy your meal!
Louise
See the recipe for Quinoa and Lentil Salad
