Usually I’m very attached to the green lentils of le Puy, but there when Aline’s Point Gourmet has invited me to discover the lens blonde de Saint-Flour, I jumped at the opportunity ! And then there this was a real revelation ! A because this lens to an amazing story and also because it has a really nutty flavor and a texture firm and dense as I like.

And then like yesterday I avouais my discovery and my new passion for the fennel, it gives cover and is associated with all these great lenses (if so look carefully they are wearing a cape !) in a salad.

Go zou, to your lenses !

Lentil salad blondes, fennel and red onion

Ingredients (for 4 people)

  • 200 g lentils blondes of Saint-Flour
  • 2 fennels
  • 1 red onion
  • The juice of 1/2 lemon
  • Apple cider vinegar
  • Olive oil
  • Salt and pepper


Cook the lentils as indicated on the package, drain and let cool.

Finely slice the fennel using a mandolin and then put them to marinate with a drizzle of olive oil and lemon juice for 10 minutes.

Snip the red onion, assemble all the different elements and season.

Re-season to your taste with the cider vinegar and olive oil.

Written by Doc

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