Lentil Leek Salad

Ingredients

• 250 g green lentils
• 2 Garlic cloves
• 3 sprigs thyme
• 0.25 tsp chili powder
• 1 bunch spring onions
• 1 tbsp coarse mustard
• 3 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 1 chicory

Instructions

1. 1.

   Rinse the lentils, then place them in a pot and cover with water. Peel the garlic and wash the thyme; add both to the lentils, bring to a boil, cover, and simmer for about 35 minutes until al dente. Drain, let cool.

2. 2.

   Wash and trim the spring onions, slicing into rings. Whisk mustard with vinegar, salt, pepper, chili powder, and olive oil.

3. 3.

   Remove the thyme sprigs and garlic from the lentils. Toss the lentils with the dressing and onion rings, seasoning to taste.

4. 4.

   Wash the chicory, split into leaves, and arrange around the rim of small serving bowls. Fill with the lentil salad and serve.