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Published 2011
You can serve this salad immediately, as you can the previous ones, but you could also make more and preserve it, saving some for days that you do not feel like cooking. Fill the preserving jars with more chicken stock and sterilise for 30 minutes. If preserving, store it in the refrigerator.
Peel the carrot and all the vegetables. Finely dice all vegetables (this is called ‘brunoise’). Heat the stock in a large pan. Heat the oil in a wide pan and add all vegetables, except the parsley, pour in the lentils and stir-fry until hot, just as for risotto. Add the wine and continue to stir. Add the stock slowly and continue to stir until the lentils are cooked al dente. Remove from