I really like the lenses. Hot or cold, it’s excellent and it’s full of good things for the health. As for the seasoning, it is important to season it well otherwise it can be bland. I usually make a mustard sauce but I wanted to replace the mustard with horseradish and it works great.
But where do you buy horseradish sauce, you might ask?
In supermarkets or delicatessens. Here is the picture of mine, I don’t have any stock in this one in particular, this is the one I found while shopping.
Also great with cold meats or for dips with a little kick.
Anyway, here is the recipe.
- 250g of lentils green
- 1 peeled onion pricked with 2 cloves
- 1 bay leaf
- 1 peeled carrot cut into 4 or 5 pieces
- 1 onion red
- 1 tablespoon chopped parsley
And for the sauce
- 1 pinch of salt
- 1 pinch of pepper
- 1.5 teaspoons of sauce horseradish
- 1.5 tablespoons sherry vinegar
- 5 tablespoons of rapeseed oil
Pour the lentils in cold water (1 part lentils to 3 parts water), add the aromatic garnish and bring to a boil. For cooking time, follow the instructions on the package or refer to this post: lentil basics. Drain, remove the aromatic garnish and let cool.
Peel and dice the red onion. Wash, dry and chop the parsley.
Prepare the seasoning: In a salad bowl, put salt, pepper, horseradish sauce and vinegar. Mix and emulsify lightly while pouring in the oil.
Place the cooled (or warm, depending on your taste) lentils, onions and parsley in the sauce, mix and serve!
It’s a good one