Lentil and carrot salad with white beans, the whole thing with a dressing of vinegar, oil with coriander and cumin with a slightly North African/Mexican touch. Goes well with a summer barbecue and is also filling as a meal at lunchtime. .
Ingredients
300 g brown lentils
200 g white beans
3 spring onions
juice of one lemon
2 carrots
Olive oil
1 tbsp cumin
4 stalks coriander
6 stalks parsley
optional 1/2 chilli
2 cloves garlic
Salt and pepper
Cook the lentils (40 min) and the white beans (2 h) according to package instructions until tender. I had both ready-cooked in the fridge from the day before.
Wash the carrots, slice thinly and sauté lightly in a pan. Set aside and leave to cool.
Finely chop the coriander and parsley.
Peel and thinly slice the garlic.
Mix the lemon juice, olive oil, garlic, coriander, parsley and cumin to make a dressing and mix with the white beans, lentils and carrots.
Serve
Garnish the lentil and carrot salad with coriander leaves and either arrange on plates or serve in a bowl.
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Happy spoon wielding!
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Linsen-Möhren-Salat Kartoffelsalat mit weißen Bohnen, ein Rezept von Christof Wirtz.