Lentil salad

Serves 4:
200 g green dried lentil
pepper, salt
500 ml vegetable bouillon
1 bunch of parsley (fine chopped)
1-2 garlic cloves (fine minced)
2 tablespoons olive oil
1 teaspoon fresh thyme
2 tablespoons lemon juice
2 tablespoons Portwine
1 teaspoon Honey


Cook lentil for 20 min in bouillon. After this time, put lentil into a fine sieve in order to remove the water.
Fry  short garlic in olive oil (it must not get brown!), add thyme and fry for 1 minute, add all other ingredients and cook some more minutes. Add salt and pepper. Mix lentil, parley with this dressing and let cool down for about 1 hour.

This salad tastes good together with warm, roasted chicken breast.

Recipe by Christiane Franz
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