Ingredients for 8 people

For the lentils

  • 600 gr small lentils, Terranea
  • 2 bay leaves
  • 3 whole garlic cloves
  • Rind of half a lemonFor the salad
  • 1 red onion sliced thinly
  • 4 carrots, grated
  • 10 radishes, grated
  • 4 beetroots, cooked and grated
  • 2 handfuls of cherry tomatoes, sliced down the middle
  • 6 tbspfresh coriander, finely chopped
  • 2 bunches of rocket, roughly chopped
  • Himalayan salt, Deluxe
  • Pepper, KaniaFor the sauce
  • 8 tbspolive oil, Archaika
  • 4 tbspbalsamic vinegar, Acentino
  • 2 tbspfresh lemon juice
  • 10 pitted Kalamata olives, Baressa
  • 1 tbspfresh thyme
  • Pepper, Kania
  • Himalayan salt, DeluxePreparation
    For the lentils
  1. Rinse the lentils and boil them along with the bay leaves, garlic and lemon rind for half an hour or until they have softened, making sure they do not become mushy.
  2. As soon as the lentils are ready, drain them and remove the bay leaves, garlic and lemon rind.
  3. Put the lentils in a salad dish.For the sauce
  4. Put all the ingredients in a blender and puree until you have a homogenous mixture.
  5. Put the sauce in the salad dish along with the lentils.For the salad
  6. Put all the salad ingredients into the salad dish along with the lentils and olive sauce and combine well.