Into the kitchen, ready, set, go: Warm lentil salad with vegetables

In collaboration with our partner, we shall now be giving you a recipe of the month every four to five weeks. In the video for today’s recipe, we shall also be introducing you to three different cutting techniques: Brunoise, Emincé and Julienne.

Warm lentil salad with vegetables

Ingredients for 4 people:
2 carrots
1 leek
300 g celeriac
250 g Pardina lentils
½ bunch of parsley
3 tbs apple vinegar
3 tbs olive oil
2 tbs wholegrain mustard
chilli flakes


  1. Peel the carrots, remove the ends and finely dice them (Brunoise). Wash the leeks, cut them in half lengthwise and slice them finely (Emincé). Peel and wash the celeriac and cut it into thin strips (Julienne).
  2. Cook the lentils in boiling water according to the instructions on the packet. Add the vegetables to the lentils about 3 minutes before the end of the cooking time. Drain and rinse under cold water.
  3. Wash the parsley, shake it dry and chop it finely. Add the parsley to the lentils and vegetables. Add the vinegar, oil and mustard and combine. Season to taste with salt, pepper and chilli.

Prep time: approx. 45 minutes

We hope you enjoy trying out our recipe. Bon appétit!

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