Description
Hearty, but at the same time very juicy and fresh, slightly spicy salad.
Ingredients
-
The pie
400 g
-
Lentils
150 g
-
Carrots
300 g
-
Onion
2 piece
-
Dill
1 coup
-
Vinegar
3 Tbsp
-
Mayonnaise
-
Black pepper
-
Garlic powder
-
Salt
-
Water
Cooking
The required ingredients. However, in the incomplete structure. Not enough onions and vinegar.
Lentils, rinse, boil until tender. It took me 15 min. it is Better to slightly nagovoriti than to digest. Drain in a sieve to drain the water. For this salad does not matter what kind of lentils. I took this color (the package was written that green) that were not visible in the salad.
Peel the onion, cut into strips. I like to cut across in the direction from the tail to the top. Pour boiling water for 10 minutes to remove bitterness, then drain the water, add to onion vinegar (I have Apple, but that doesn't matter), mix, leave to marinate.
Hearts, washed, cut into strips (first in half lengthwise, then along another 3-4 parts). In a pan heat vegetable oil, fry the hearts on it, stirring occasionally for 10-15 min. (until complete evaporation of the liquid and a bit). In the process of frying salt and pepper, sprinkle with dried garlic.
Wash and chop the dill. Squeeze the onions from the excess vinegar. Combine all ingredients in a bowl: hearts, onions, carrots in Korean (I have done), dill. Can needs more salt
Season the salad with mayonnaise, cool. Can be fed. The salad turns out crispy due to the onions and carrots, hearty, as there is in the hearts, lentils (which, incidentally discreetly at all), and mayonnaise. I took the mayonnaise with the lemon juice from TM Mahe. Delicious!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.