Lentil salad

Name: Lentil salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Dish lenses; 1 Bay leaf; 150 g Bacon; 1 (approx. 200 g) Pear; 200 g Cheddar cheese; 1/2 bunch Chives; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Walnut oil; 3 TABLESPOONS Sunflower oil; 50 g Radish sprouts

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Dish lenses
1 Bay leaf
150 g Bacon
1 (approx. 200 g) Pear
200 g Cheddar cheese
1/2 bunch Chives
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Walnut oil
3 TABLESPOONS Sunflower oil
50 g Radish sprouts

Directions

1
Cook the lentils with bay leaf for about 30-35 minutes according to the package instructions. Fry bacon in portions in a pan until crispy, drain on kitchen paper. Cut cheese into cubes.
2
Wash and quarter the pear, remove the core and cut the quarters lengthwise into slices. Wash the chives, dab dry and cut half into small rolls. Mix vinegar, salt, pepper, 1-2 tablespoons of water.
3
Add oil. Drain the lentils and mix with the salad dressing. Arrange lentils with pear wedges, radish sprouts and the cheese on plates. Sprinkle with chive rolls and garnish with the remaining chives.