Lentil salad with blueberries and beets
Ingredient List (3 People)
100 g of belugal lentils
150 g of precooked beetroot
80 g of blueberries
100 g of sheep's cheese
2 sprigs of mint
2 sprigs of basil
2 tablespoons of olive oil
3 tablespoons of balsamic vinegar
salt
pepper
Preparation
Cook the Beluga lentils in plenty of water for about 20 minutes until soft. I would recommend trying starting at 15 minutes.
Finely dice the beetroot and sheep's cheese.
Cut the herbs into thin strips.
When the lentils are ready, mix all the ingredients, marinate with vinegar and oil and let them soak for at least 30 minutes before serving.