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Kalter Linsensalat mit Tomaten, Oliven und Crémant de Loire, Wein aus Frankreich

Cold lentil salad with tomatoes, olives & thyme

A refreshing lentil salad with a Mediterranean character. Cherry tomatoes, black olives and fresh thyme create an aromatic interplay of fruit, salt and herbs. With a lemon and olive oil vinaigrette, it is ideal for hot days, as an appetizer or as part of a buffet. Can be wonderfully prepared and combined with wine.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Supplement, Appetizer
Cuisine French, Mediterranean, Spanish
Servings 2 Persons
Calories 330 kcal

Cooking utensils

  • 1 Kochtopf
  • 1 Schneidebrett & Messer
  • 1 Sieb
  • 1 Salatschüssel

Ingredients
  

Base:

  • 150 g green lentils e.g. Puy
  • 10 Cherry tomatoes
  • 12 black olives without stone
  • 2 Spring onion
  • 2 sprigs of fresh thyme

Vinaigrette:

  • 1 tsp Dijon mustard
  • Juice 1/2 lemon
  • 4 tbsp olive oil
  • Salt & pepper

Preparation
 

Prepare:

  • Cook the lentils in unsalted water for approx. 25 mins. until al dente, drain and allow to cool.
  • Halve the tomatoes, cut the olives into rings, finely chop the spring onions.

To mix the vinaigrette:

  • Mix the mustard, lemon juice, salt & pepper, then mix in the oil.

Wreak:

  • Put everything in a bowl, mix with vinaigrette.
  • Sprinkle with plucked thyme and refrigerate for at least 30 minutes.

Recommended side dishes:

  • Roasted baguette with tapenade
  • Fried zucchini
  • Grilled halloumi

Nutritional values per portion

Calories: 330kcalCarbohydrates: 22gProtein: 13gFat: 20g
Keyword Crémant, Lenses, Olives, Summer, Thyme, Tomatoes, Vegetarian
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