Multicolour Lentils
Today it’s raining here. … But until yesterday a beutiful sun shone, giving me a taste of summer. This beautiful weather has put me in a good mood and then with a great desire of colours 
The picture does not do very well but I swear the dish was very colorful.
Ingredients:
(serves 3/4, I was alone but at least I have dinner for tonight)
200 gr of lentils
1 or 2 zucchini
3 or 4 carrots
1 Tropea onion
2 lemon
a piece of kombu
bay
bicarbonate
1 shallot
oil
vegetable broth
Method:
Clean the shallot, finely chop it and let it brown in a little oil. Add the lentils. After a couple of minutes, cover with hot broth, seaweed, bay and a teaspoon of bicarbonate, to speed up cooking.
Meanwhile, clean and thinly slice the vegetables.
When the lentils have absorbed all the broth, about 30 minutes, drain them and let them cool.
Combine the remaining ingredients and season with abundant oil and lemon juice.
Chef: AleDD from VeganBlog
I do like lentils very much! and they’re so quick to prepare. This salad is really interesting, I think I may add a little rice and serve as a rise salad
Thanks for the idea!