I like very much lentils, as a matter a fact I prefer them cold in salads.
If you let them “al dente” they give a nice “crunchy” touch to your salad.
this is my entry to MLLA #38 hosted by Preeti.
and I thank Susan from the well seasoned cook for this delicious monthly event!
all details here
250gr of lentils
200gr of cheese like Gauda, Erdameer or other strong tasting cheese
10-12 small cocktail tomatoes
1 piece of leek
extra vergin olive oil
fresh chopped herbs (sage, tymian, chives f.ex)
wash and slice the zucchini very very thin. let them marinate in oil and mixed herbs for a couple of hours in the fridge (if you are in a hurry, let marinate 20min in room temperature)
Cook the lentils as you are used to. Keep them “al dente”, that means not to soft.
(I use the thermomix: boil water for 12min 100°C then put the small basket inside and pour the lentils. Cook for aprx 13min 100°C speed: 3)
let them cool while preparing the rest of the ingredients.
chop the onion (or as i prefer slice) and let softly cook in a pan with some olive oil.
drain the zucchini and add them, let cook for a couple of minutes then add the small cocktail tomatoes cut in halves. let all cook for another couple of minutes and then pour them in a big bowl and let cool
add the lentils.
add the cheese cut in pieces.
salt and pepper
make a dressing whisking together lemon juice and olive oil
(easiest way is to put it in a glass jar, close lid and shake vigorously)
pour the dressing over the salad and serve immediately.