Lentil Salad

Ingredients

• 250 g Puy lentils
• 600 ml Vegetable Broth
• 2 slices ginger
• 1 Garlic clove
• 4 tbsp balsamic vinegar
• 1 tsp Honey
• 1 tsp sharp mustard
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 handfuls arugula
• 1 radicchio

Instructions

1. 1.

   Rinse the lentils in a sieve and drain. Bring the broth with ginger and peeled, halved garlic to a boil, then simmer gently with the lentils for about 25 minutes.

2. 2.

   Whisk together vinegar, honey, mustard, and oil for the dressing; season with salt and pepper.

3. 3.

   Wash, trim, and dry the arugula. Wash, trim radicchio and set aside 12 large leaves; slice the remaining radicchio into fine strips.

4. 4.

   Drain the lentils, remove garlic and ginger, then mix under the dressing. Let cool slightly before tossing with the salad. Spoon into radicchio leaves and serve on plates.