Lentil Salad

Ingredients

• 150 g beluga lentils
• 1 sprig Thyme
• 1 sprig parsley
• 1 onion
• 3 cloves
• 1 garlic clove
• 1 bay leave
• 110 ml water
• salt & pepper
• 1 tsp butter
• 1 small carrot
• 1 small leek
• 100 g celeriac
• 4 slices Bacon
• 2 Tbsp balsamic vinegar
• 2 Tbsp pumpkin oil

Instructions

1. 1

   In a medium-sized pot add: water, lentils, thyme, parsley, garlic, bay leave and halve an onion-spiked with the 3 cloves and cook for 20 minutes.

2. 2

   In the meantime, cut the carrot, leek, and celeriac in small cubes and add to the lentils and let it simmer for another 10 minutes. Add some salt as well.

3. 3

   The total cooking time is 20 Minutes

4. 4

   While the lentils are cooking for the final 10 minutes, cut the bacon and the other onion in small stripes and sauté them with the butter for roughly 5 minutes.

5. 5

   The lentils should be cooked by then, but still have a bite.

6. 6

   Remove the clove spiked onion, the bay leave, thyme, and parsley.

7. 7

   Season with salt and pepper

8. 8

   Place the lentils in a serving bowl and mix with the onion and bacon.

9. 9

   Add the balsamic vinegar and pumpkin oil and give it a good stir.

10. 10

    Season to taste with some more salt and freshly ground pepper.

11. 11

    Let it rest for 10 minutes and enjoy!