Lentil salad without mustard
Lentils and carrots dressed with olive oil and vinegar, without mustard.
Active time20 min
Cooking25 min
Total40 minResting : 10 min
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Ingredients
- 100 g carrots
- 50 g red onion
- 30 ml olive oil
- 250 g dried green lentils
- 20 ml wine vinegar
Preparation
Rinse the lentils. Peel and finely dice the carrots. Place in a saucepan, cover with plenty of water and simmer for 20 to 25 minutes, until tender. Drain and leave to cool for 10 minutes until warm.
100 g carrots250 g dried green lentils- colander
- vegetable peeler
- knife
- saucepan
While the lentils cook, peel and finely slice the red onion. Whisk the vinegar with the oil.
50 g red onion30 ml olive oil20 ml wine vinegar- knife
- bowl
- whisk
Mix the warm lentils and carrots with the onion and vinaigrette. Serve warm or cooled.
- salad bowl
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration