Lentil salad with nectarines.

This is a light and fresh summer salad that goes extremely well with some poached fish or grilled chicken.

Ingredients (4p):

  • 175g Le Put lentils
  • 500ml vegetable broth
  • 3 spring onions
  • 1 small red onion
  • 8 radishes
  • 2 nectarines (white or yellow)
  • 3 tbsp. white balsamic vinegar
  • 1 tsp honey
  • 1 tsp hot mustard (7 g)
  • ½ tsp “herbes de Provence”
  • 4 tbsp. olive oil
  • Himalayan salt
  • Black pepper


  • Cook the lentils in the vegetable broth for 25-30 minutes over a low heat until they are tender. Drain and drain.
  • Clean and wash the spring onions and cut into fine rings.
  • Peel the onion and cut into thin rings.
  • Clean radishes, wash and cut into thin slices.
  • Wash nectarines, pat dry, cut in half, remove stones and cut into thin slices.
  • For the dressing, mix vinegar with honey, mustard, herbs and 4 tablespoons of olive oil and season with salt and pepper
  • Mix the lentils with onion rings, radishes, nectarines and the dressing.

Lentilsalad with nectarines