Warm lentil salad with smoked duck breast

Name: Warm lentil salad with smoked duck breast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 175 g green puy lentils; 150 g Carrots; 2 Shallots; 1 TEASPOON Curry Powder; 1 green apple (e.g. Granny Smith); 50 g Walnut kernel halves; 3 Stem(s) Parsley; 2 TEASPOONS Mustard; 3 TABLESPOONS Apple vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 12 discs smoked duck breast

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

175 g green puy lentils
150 g Carrots
2 Shallots
1 TEASPOON Curry Powder
1 green apple (e.g. Granny Smith)
50 g Walnut kernel halves
3 Stem(s) Parsley
2 TEASPOONS Mustard
3 TABLESPOONS Apple vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
12 discs smoked duck breast

Directions

1
Cook the lentils in approx. 600 ml unsalted water for 30-40 minutes until soft. Peel carrots and cut into cubes. Peel shallots and cut into thin rings
2
Add the carrots and curry to the lentils about 15 minutes before the end of the cooking time. Wash and quarter the apple and remove the core. Cut quarter into thin strips. Coarsely chop the walnuts. Wash parsley, shake dry and cut the leaves of 2 stems into strips. Mix walnuts, shallots and apple strips
3
Mix mustard and vinegar, season to taste with salt, pepper and a little sugar. Fold in the oil. Drain the lentils and let them drain. Mix the lentils, vinaigrette and parsley strips. Season to taste and arrange in bowls. Add apple mix and duck breast and garnish with parsley