Ingredients: black lentils – 50 gr, medium-sized cucumber, Baku tomato – 2 pcs., A bunch of parsley from 4 sprigs, endive (chicory head of cabbage), medium-sized carrots, 4 tablespoons of olive oil, salt and pepper – to taste, watercress sprouts – salad for decoration – to taste.
Preparation:
Rinse the lentils, put them in a saucepan, fill them with water so that they are 3 centimeters higher than the lentils, bring to a boil, reduce heat, close the lid and let simmer for another 15 minutes, then check for readiness. Lentils should not be boiled, rather al dente.
While the lentils are cooking, finely chop the cucumber, tomatoes and carrots, chop the chicory into rings and chop the parsley.
Rinse the finished lentils under running cold water, shake the sieve well so that all the water is glass, transfer the lentils to a deep bowl, pour over with olive oil, add all the vegetables and herbs, salt and pepper to taste, mix thoroughly with your hands. Transfer to a flat plate before serving and garnish with sprouts if available.