Buy all ingredients right below the recipe
LENTILS AND SALAD BASE
- 200 g green lentils (+ 150 g for the salad)
- 65 g peeled carrots
- 40 g peeled shallots
- 2 peeled garlic cloves
- 1 sprig of thyme
- 1 bay leaf
- leaves from 1 celery stalk
- 2 tablespoons red wine vinegar
- 8 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped flat-leaf parsley
- freshly ground pepper
- salt
SALAD - FINISHING
- 1 small iceberg lettuce
- 200 g feta cheese
- 12 cherry tomatoes
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 0.5cm 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
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef