Green Lentil Salad

Ingredients

• 250 g lentils (e.g., Puy lentils)
• 1 Garlic clove
• 2 sprigs thyme
• 2 carrots
• 1 kohlrabi
• Salt
• 7 g mustard (1 tsp)
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• Pepper
• chili powder
• 1 red-skinned apple
• 0.25 g chives (≈5 g)
• 80 g arugula (1 bundle)

Instructions

1. 1.

   Rinse lentils under cold water and drain. Peel and crush the garlic. Wash thyme and shake dry. Cook lentils with garlic and thyme in a pot of boiling water over low heat for 15–20 minutes until firm. Drain, reserving garlic and thyme. Let lentils cool.

2. 2.

   Peel, trim, and dice carrots and kohlrabi into small cubes. Blanch vegetables in a pot of salted boiling water at medium heat for 3–4 minutes. Remove, shock in cold water, and drain.

3. 3.

   Whisk mustard, vinegar, and oil together; season with salt, pepper, and chili powder. Add thyme and garlic and let infuse for about 10 minutes.

4. 4.

   Wash the apple, pat dry, quarter, core, and dice small. Wash chives, shake dry, and cut into rings.

5. 5.

   Toss arugula onto four plates. Mix lentils with carrots, kohlrabi, and apple; spoon over the arugula. Drizzle mustard dressing on top and sprinkle with chive rings.