For 4 people

400 g of green lentils from Le Puy
350 g smoked salmon, thickly sliced
1/2 red onion
Chopped dill
Oil decolza
sherry vinegar
1 teaspoon of mustard
1 teaspoon of honey
1 sprig of fresh thyme
1 bay leaf
Flower of salt and pepper from the mill

Rinse the lentils and plunge them into a large quantity of cold water. Add the thyme and bay leaf. Bring to a gentle boil and cook for about 30 minutes.

Meanwhile, prepare the spicy vinaigrette.

Mix 6 CS of oil, 3 CS of vinegar, the cc of honey and mustard. Season with salt and pepper.

Emulsify well.

Toss the lentils with the vinaigrette and stir in the chopped onion and a few dill sprigs.

Place salmon on top.

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