Beluga lentil salad with thyme croutons

Beluga lentil salad with thyme croutons

Total: 1 hr 5 Min. | Active: 35 Min.
Nutritional value / people: 338 kcal
, Fat: 20 g
, Carbohydrate: 21 g
, Protein: 19 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


50g Fine Food Lentilles Beluga
water, boiling
½ shallot, finely chopped
1tsp Fine Food Tasmanian Honey
1tbsp white balsamic vinegar
2tbsp olive oil
a little salt
a little pepper


1tbsp butter
1slice toast bread, cut into 1 cm cubes
a little thyme leaf, finely chopped
a little salt
100g Fine Food Wild Silver Salmon
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How it's done


Cook the lentils in boiling water, over a low heat, for approx. 20 mins. until soft, drain the liquid. Combine the shallots with the honey, oil and balsamic, mix with the lentils, season, leave to marinade for approx. 30 mins.


Heat the butter in a pan, add the thyme and toast, toast over a medium heat for approx. 3 mins. until golden brown, add salt.

Good to know
Serve: Plate up the salad and serve with the croutons and wild salmon.

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