Ingredients for 4 persons
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200 g Red lentils
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1 Bay leaf
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1 Jar Kühne carrot salad
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1 Orange
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2 TBSP Kühne Aceto Balsamico
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6 TBSP Olive oil
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200 g Bacon
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1 TBSp Oil
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1 Bunch Chives
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Salt, Pepper
Preparation
Kitchen utensils
Stove, pot, sieve, grater, bowl, frying pan, kitchen paper, chopping board, knife
Cook lentils with a bay leaf in water (without salt) for 20 minutes until tender but firm. Rinse thoroughly with cold water. Drain the carrots.
Grate half the orange zest finely. Squeeze the orange and collect the juice. Whisk Kühne Aceto Balsamico di Modena with half of the orange juice and olive oil until smooth. Season generously with salt and pepper.
Fry bacon cubes in vegetable oil over medium heat for about 10 minutes until crisp and golden. Drain on kitchen paper.
Combine lentils, Kühne Carrot Salad, bacon and chives with the dressing. Season with salt and pepper. Slice chives into rings and sprinkle over the salad before serving.
Recipe advice
Vegetarian option: Replace bacon cubes with 100 g roasted pine nuts.
Nutritions
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Calorific value
ca. 784 kcal (3289 kJ) -
Protein
17 g -
Fat
59 g -
Carbohydrates
37 g