Lentil Salad. Salads can be eaten all year round but feel much better when the heat and that is falling right now is not a bad idea to spend less time in the kitchen making this refreshing salad of lentils prepared in 5 MINUTES!!
Yes ma'am and yes sir, in five minutes, with a jar of already cooked lentils and 4 stuff over and we have a lentil salad to take to the beach or to leave it in the fridge ready for when we get home. And the need to Curran him take the gigs. So no excuses ..... everyone to the kitchen!!
Yes ma'am and yes sir, in five minutes, with a jar of already cooked lentils and 4 stuff over and we have a lentil salad to take to the beach or to leave it in the fridge ready for when we get home. And the need to Curran him take the gigs. So no excuses ..... everyone to the kitchen!!
Ingredients for lentil salad (serves 4):
1 large jar of cooked lentils (about 400 grams and drained)
1 medium fresh cheese
1 large tomato
1 large carrot
1 small onion
1 handful of olives with anchovies (about 15 or 20 olives)
3 tablespoons canned corn
1 pinch of oregano
olive oil
vinegar
fine salt
Recipe for Lentil Salad (for four people):
Open the can of beans and place in a colander. Put the colander under running tap water and rinsed lentils well. Then let all the water drain well.
Peel the carrots and cut into very small cubes (see taquitos cut carrot). Peel the onion and finely pícala. Wash the tomatoes and cut into small pieces (look at the picture). Cut sliced olives.
Put the lentils in a bowl and add the well drained corn, onion, carrot, tomato and olives. But not all vintages, leave some for garnish later.
Add lentils also a drizzle of olive oil, a splash of vinegar, a pinch of salt and oregano. Mix well and test. If necessary add more salt, plus more oil or vinegar, to taste.
If you serve on individual plates split lentils in the center of the plates. Then cut the cheese into cubes and surrounding lentils on each plate. Finally added above the carrot, onion, tomato and olives we had booked. If you want to give it a final touch with oil and oregano and ready. Off the kitchen and get lunch!
To eat:
If you will not eat the salad immediately ALINES not. This advice applies to any salad, but especially for carrying green leaves withered please. Liquids make the vegetables are tender crisp and lose that point, so if you eat it when it's best to store it in the refrigerator without dressing and aliñarás and just before eating.
As you've seen in the recipe lentils split into four dishes to make them more beautiful, but if you can not entertain you mix everything in the same source and that everyone can enjoy it :)
When rinsing the lentils and then when the mix with the other ingredients do it gently to avoid breakage and loose skin. So you will be more beautiful lentil salad!
Indeed, the amounts are to serve as a starter for 4 people, so if you want more quantity you know you have to adjust the recipe.
1 large jar of cooked lentils (about 400 grams and drained)
1 medium fresh cheese
1 large tomato
1 large carrot
1 small onion
1 handful of olives with anchovies (about 15 or 20 olives)
3 tablespoons canned corn
1 pinch of oregano
olive oil
vinegar
fine salt
Recipe for Lentil Salad (for four people):
Open the can of beans and place in a colander. Put the colander under running tap water and rinsed lentils well. Then let all the water drain well.
Peel the carrots and cut into very small cubes (see taquitos cut carrot). Peel the onion and finely pícala. Wash the tomatoes and cut into small pieces (look at the picture). Cut sliced olives.
Put the lentils in a bowl and add the well drained corn, onion, carrot, tomato and olives. But not all vintages, leave some for garnish later.
Add lentils also a drizzle of olive oil, a splash of vinegar, a pinch of salt and oregano. Mix well and test. If necessary add more salt, plus more oil or vinegar, to taste.
If you serve on individual plates split lentils in the center of the plates. Then cut the cheese into cubes and surrounding lentils on each plate. Finally added above the carrot, onion, tomato and olives we had booked. If you want to give it a final touch with oil and oregano and ready. Off the kitchen and get lunch!
To eat:
If you will not eat the salad immediately ALINES not. This advice applies to any salad, but especially for carrying green leaves withered please. Liquids make the vegetables are tender crisp and lose that point, so if you eat it when it's best to store it in the refrigerator without dressing and aliñarás and just before eating.
As you've seen in the recipe lentils split into four dishes to make them more beautiful, but if you can not entertain you mix everything in the same source and that everyone can enjoy it :)
When rinsing the lentils and then when the mix with the other ingredients do it gently to avoid breakage and loose skin. So you will be more beautiful lentil salad!
Indeed, the amounts are to serve as a starter for 4 people, so if you want more quantity you know you have to adjust the recipe.
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