Red lentil salad with celery, pear wedges and fennel salami

Name: Red lentil salad with celery, pear wedges and fennel salami
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TEASPOON granulated stock; 200 g red lentils (10 minutes without soaking); 300 g Celery; 80–100 g Spring onions; 4 TABLESPOONS light balsamic vinegar; 1 TEASPOON fine medium hot mustard; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1 (approx. 250 g) big ripe pear; 80 g Fennel salami in thin slices

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TEASPOON granulated stock
200 g red lentils (10 minutes without soaking)
300 g Celery
80–100 g Spring onions
4 TABLESPOONS light balsamic vinegar
1 TEASPOON fine medium hot mustard
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1 (approx. 250 g) big ripe pear
80 g Fennel salami in thin slices

Directions

1
Bring 350 ml water and broth to the boil. Add the lentils, bring to the boil again briefly and simmer at low heat for 8-10 minutes. Place the finished lentils on a sieve, drain and allow to cool.
2
Clean, wash and drain the celery. Pluck off the young celery leaves and put them aside for sprinkling. Cut celery stalks into thin slices. Clean, wash and drain spring onions and cut into fine rings.
3
Mix vinegar, mustard, honey, salt and pepper. Embezzle oil. Mix vinaigrette, lentils, celery and spring onions and let it soak for about 15 minutes.
4
Pear wash, quarter, core and cut into thin slices. Pluck salami into pieces. Fold pear slices and sausage under the lentil salad. Season with salt and pepper and arrange on 4 plates.
5
Sprinkle with celery leaves.