red lentil salad

Name: red lentil salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Carrots; 200 g Celery; 5 Shallots; 40 g streaky smoked bacon; 175 g Oyster mushrooms; 2 TABLESPOONS clarified butter; 50 g red lentils; 1/4 l clear broth (instant); 6 TABLESPOONS Red wine vinegar; 1 Head romaine lettuce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 stem(s) Thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Carrots
200 g Celery
5 Shallots
40 g streaky smoked bacon
175 g Oyster mushrooms
2 TABLESPOONS clarified butter
50 g red lentils
1/4 l clear broth (instant)
6 TABLESPOONS Red wine vinegar
1 Head romaine lettuce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 stem(s) Thyme

Directions

1
Peel, wash and chop the carrots. Clean, wash and cut the celery into thin pieces. Peel shallots and cut into rings. Finely dice bacon. Clean mushrooms and possibly halve them.
2
Heat up the lard and leave the bacon in it until crispy. Add mushrooms, fry for about 3 minutes and take out. Steam shallots, carrots and celery in bacon fat for about 5 minutes. Add lentils. Deglaze with stock and vinegar, cook for about 10 minutes.
3
In the meantime clean and wash the salad and cut it into bite-sized pieces. Arrange on a plate with the mushrooms. Season the lentil marinade with salt, pepper and sugar. Pour over the salad while still hot.
4
Pluck the thyme leaves from the stems and sprinkle over the salad.