Lentil salad by Laurent Mariotte

Method

1. 1

   Preheat the oven to 170°C (th.5-6).

2. 2

   Cook the lentils in 1 litre of cold water with the bay leaf: take 15 to 20 minutes from boiling.

3. 3

   Meanwhile, peel the carrots and cut them in length.

4. 4

   Mix them in cumin powder, with the cloves of the garlic broken by coating with olive oil.

5. 5

   Season with salt and pepper and bake for 30 to 40 minutes, stirring regularly.

6. 6

   Peel the oranges alive and take the quarters over a salad bowl to keep the juice.

7. 7

   Put the quarters in the bowl.

8. 8

   Drain the lentils and pour into the bowl.

9. 9

   Then chop the coriander and mix with the lentils and oranges.

10. 10

    Deglaze the carrots with the orange juice, pour the deglazed juice into the salad bowl and cut the carrots into sections.

11. 11

    Salt, pepper, add a fillet of olive oil.

12. 12

    Mix all the ingredients, serve immediately or take them to the office!

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