For this recipe, I prefer to use green lentils. It creates a pleasant contrast with carrots, but it will not work with red. By the way, I recommend boiling this very lentil in advance so that it has time to cool completely.
Ingredients
- Green lentils (boiled) – 200 g
- Mushrooms - 200 g
- Carrots - 150 g
- Olive oil - 2 tbsp.l .
- Pepper mixture with peas (ground) – 1 pinch
- Salt - 0.5 tsp.
- Garlic - 2 cloves
- Onion - 1 piece
Step-by-step cooking recipe
Boil the carrots until soft and cut into very small cubes.
Chop the onion with mushrooms and fry until tender.
Add boiled lentils, crushed garlic, salt and pepper.
Mix the salad and season with olive oil.
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