A fresh and tasty recipe for lentil salad with blue cheese.
Add the lentils to cold water and cook them over low heat for 30 minutes.
Salt halfway through cooking.
Drain and then let cool.
Prepare a dressing made with raspberry vinegar.
Thinly slice a bunch of tarragon.
Finely chop a shallot.
Cut cubes of blue cheese.
To finish, mix everything together and add a twist of freshly ground pepper.
0 servings
6
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EN