I wish you a very happy new year 2022. Hoping that it brings you joy, health and prosperity.
Oh, prosperity! Do you know the custom that we eat lentils every first January, and also every 1st day of the month? I personally discovered this belief recently, and I have applied myself to following it this year. I’m not very salty, but I love lentil salads. As lentils like to be well vinegared, I often accompany them with pickles. Mushroom pickles are a recent discovery, and I love it! They are perfect in this salad
Feel free to add a poached egg. It’s a great wedding.
Salad of green lentils and pickled mushrooms:
250 g button mushrooms
100g white wine vinegar
2 tsp salt
Mix of peppers
Cut the mushrooms into slices and pack them in a pot.
Heat the other ingredients and pour them over the mushrooms. Leave to rest for a few hours. The mushrooms will release water and reduce slightly.
Green lentil salad:
200 g green Puy lentils
1 tbsp mustard
3 tbsp wine vinegar sherry
4 tbsp olive oil
Put them in a saucepan with plenty of cold, unsalted water. Bring to the boil then simmer gently for 25 to 30 minutes. Best to taste.
In the Cookéo, cover the lentils with 1/2 l of cold, unsalted water, and cook for 11 minutes under pressure.
Rinse them with cold water.
Prepare a vinaigrette. Mix the mustard with the vinegar, then add the oil.
Season generously. The lentils are not salted.
Pour this sauce over the drained lentils.
Serve with onion pickles and cilantro.