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LENTILS
- 200 g green lentils
- 65 g peeled carrots
- 2 peeled cloves of garlic
- 40 g peeled shallots
- 1 sprig of thyme
- 1 bay leaf
- leaves from 1 celery stalk
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped flat-leaf parsley
- salt
- freshly ground pepper
SALAD
- 1 small iceberg lettuce
- 12 cherry tomatoes
- 200 g feta cheese
- 150 g prepared lentils
- salt
- freshly ground pepper
- 4 tablespoons olive oil
WINE PAIRING
- The salad's flavor is best enhanced when paired with fresh, light wines. Choose white or sparkling wines with juicy acidity.
Lentil preparation
- 1Rinse the lentils in cold water, place them in a saucepan, add carrots, garlic, shallots, thyme, bay leaf, and celery stalks, cover with water, and cook until the lentils are al dente, approximately 18 minutes.
- 2Drain the contents of the saucepan and discard the thyme, bay leaf, and celery stalks.
- 3Dice the carrots, garlic, and shallots into 0.5 cm cubes.
- 4Mix the diced vegetables with the cooked lentils, add wine vinegar, olive oil, chopped basil, chives, and parsley, and mix well. Season with salt and pepper to taste.
Salad preparation
- 1Roughly chop the iceberg lettuce. Halve the tomatoes. Crumble the cheese into smaller pieces.
- 2Combine the iceberg lettuce, tomatoes, and cheese in a large bowl with the prepared lentils. Season the salad with salt and pepper to taste, and drizzle with olive oil just before serving.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.