Beluga Lentil Salad with Thyme Croutons

1hr 05m
Preparation/cooking time: ca. 35m + Marinate: ca. 30m

For 2 people

Nutritional Information

Contains 338 Kcal, 19g Protein, 21g Carbohydrates, 20g Fat


  • 100 g smoked salmon
  • 50 g beluga lentils
  • water, boiling
  • 0.5 shallot, finely chopped
  • 1 tsp. honey
  • 1 tbsp. white balsamic vinegar
  • 2 tbsp. olive oil
  • a little salt
  • a little pepper
  • 1 tbsp. butter
  • 1 slice toast bread, cut into 1-cm cubes
  • a little thyme leaves, finely chopped

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  • Cook the lentils in boiling water, over a low heat, for approx. 20 mins. until soft, drain the liquid. Combine the shallots with the honey, oil and balsamic, mix with the lentils, season, leave to marinade for approx. 30 mins.
  • Heat the butter in a pan, add the thyme and toast, toast over a medium heat for approx. 3 mins. until golden brown, add salt.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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