Linsen-Blattsalat

Ingredients

• 200 g red lentils
• 1 bay leaf
• 1 clove garlic
• 1 shallot (finely chopped)
• 1 EL white wine vinegar
• 3 EL olive oil
• Salt
• Pepper
• 250 g mixed greens
• 200 g Buttermilk
• 1 EL lemon juice
• 2 EL finely chopped parsley

Instructions

1. 1.

   Place lentils in a sieve and rinse thoroughly under running water, then drain.

2. 2.

   In a pot sauté shallot and pressed garlic in 1 EL olive oil until translucent; add lentils and bay leaf, stir briefly, pour in 600 ml water, bring to a boil, then reduce heat to low and simmer for about 30 minutes until tender. Drain any remaining liquid and let cool.

3. 3.

   Whisk vinegar, oil, salt, and pepper together, then fold into the lentils; adjust seasoning.

4. 4.

   Wash salad leaves, discard stems, and spin dry.

5. 5.

   For the buttermilk dressing whisk buttermilk with lemon juice, season with salt and pepper, stir in parsley, and taste for balance.

6. 6.

   Serve the dressing on plates and arrange the salad leaves topped with the lentils.