Lentil salad with crispy topping

Name: Lentil salad with crispy topping
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 500 g Dish lenses; 2-3 (approx. 350 g) Carrots; 200 g dried soft plums; 2 Onions; 150 g Duck skin or bacon; 150-200 ml Balsamic vinegar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 collar Chives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

500 g Dish lenses
2-3 (approx. 350 g) Carrots
200 g dried soft plums
2 Onions
150 g Duck skin or bacon
150-200 ml Balsamic vinegar
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 collar Chives

Directions

1
Cook the lentils in boiling water for about 40 minutes. Peel, wash and finely dice carrots. Cook briefly for the last 5 minutes.
2
Chop the plums finely. Peel and chop the onions. Wash duck skin, dab dry and cut into strips or cubes. Fry until crispy in a hot pan. Season with salt and drain on kitchen paper.
3
Drain duck fat to approx. 2⁄3 Fry onions in the rest. Deglaze with vinegar. Season with salt, pepper and sugar.
4
Lentils and carrots quench and drain. Mix with plums and marinade. Leave to soak for at least 2 hours. Flavour again and serve. Wash the chives, dab dry and chop finely.
5
Sprinkle lentil salad with chives and crispy duck skin.