Recipe of the day: Fine lentils and celeriac salad

The philosophy is that beans require far fewer raw materials from nature than meat and can still be as good as a meat substitute. Personally, I think meat has had its day every day. If meat, then good meat, and furthermore deliciously experimenting with other flavors. This recipe, for example. With threaded liners. That’s those little green-brown lentils. Do not soak, cook immediately. What a taste.

Cook the lentils with a bay leaf on the side for about 20 minutes. You should always check how much water needs to be added, start with two fingers above the water, a bit like rice. Cut the celeriac julienne, that is, into fine strips. You can let all kinds of kitchen machines loose on that. Although, with a good sharp knife it is also fine. Mix in the lemon juice, good taste, healthy and prevents the celeriac from browning. Drain the lentils and season with a little salt and pepper. Mix mayonnaise, mustard, crème fraîche and plenty of black pepper. It should be thick, creamy, freshly sour.

Mix the lentils, celeriac, parsley, capers and dressing. With a good piece of bread, some extra mustard, maybe a piece of cheese, a complete meal. (from: “Legumes”, Jenny Chandler, ed. Character.)

Necessary for 4 people:

200 g puff lentils

• 1 bay leaf

• 1 celeriac of about 700 gr, peeled

• juice of ½ lemon

• salt and pepper

• 2 tbsp parsley, chopped

• 2 tbsp capers

• 5 tbsp mayonnaise

• 2 tbsp Dijon mustard

• 2 tbsp crème fraîche