Fusilli Salad with Lentils


1/2 Cup (100g) lentils
200g fusilli
1 bunch green onions
4 young carrots
1 red bell pepper
1 bunch chives
1 tbs red wine vinegar
2 tbs balsamic vinegar
black pepper
1/2 teaspoon hot paparika
1/4 cup olive oil
4 teaspoons creme fraiche (or sour cream)

1. Cover lentils with plenty of water, bring to boil, and cook over medium heat 25 to 35 minutes until tender but not mushy.

2. For fusilli, bring plenty of water to boil. Add salt and fusilli and cook according to package directions until tender but sill firm. Rinse with cold water and drain.

3. Clean green onions, wash and chop finely. Peel carrots and cut into thin strips. Clean pepper and cut into thin strips. Cut chives into thin rings.

4. Mix vinegars with salt, pepper and paparika. Whisk in oil. Drain lentils and mix with fusilli, vegetables and dressing. Season and spoon onto plates. Serve garnished with a teaspoon of creme fraiche.

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