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.