Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 250 g green small lentils
- - 4 slices of wholemeal bread
- - 2 cucumbers
- - 2 carrots
- - 8 radishes
- - 1 bunch of marjoram
- - 1 tablespoon parsley
- - 1 teaspoon coriander beans
- - 0.50 lemon
- - Extra-virgin olive oil
- - Balsamic vinegar
- - salt
INSTRUCTIONS
- Boil the lentils for about 30 minutes over a low heat, lightly salting the last 5 minutes.
- Mix well in a glass 2 tablespoons of olive oil and lemon juice, then add the marjoram. Drain the lentils, spread them out to cool on a tray and drizzle with the sauce.
- Cut the carrots into thin strips. Peel the cucumber, remove most of the seeds and cut into cubes. Mix the lentils with the two vegetables.
- Finely chop the parsley and coriander together. Slice the radishes thinly with a vegetable peeler, then dress with a pinch of salt, a tablespoon of olive oil, a little balsamic vinegar, chopped parsley and stir.
- Toast the bread slices, cover with radishes and arrange on plates; Facing the lentils with vegetables and serve.
