Lentil salad with carrots and celery

Ingredients

For 1 serving

• Cooked lentils180 g
• Carrots70 g
• Celery45 g
• Extra virgin olive oil7 g
• Red wine vinegar11 ml
• Parsleyto taste
• Saltto taste

Contains: celery, sulphites,

Method

1. Drain the lentils, rinse them gently and drain well.
2. Peel the carrot, strip the tougher strings from the celery and cut both into small dice, about half a centimetre.
3. In a small bowl whisk the oil with the red wine vinegar and salt; wash, dry and chop the parsley.
4. Mix the lentils with the carrot and celery, pour over the dressing, add the parsley and let it sit for a few minutes before serving.