For 4 people

150g of green lentils from Puy
1 bay leaf
1 clove of garlic
1 vegetable stock cube
1 large tablespoon of capers
4 to 5 small pickles
1 tablespoon tarragon, as much chervil,
A few leaves of parsley, a few sprigs of chives

Cook the lentils in water with the aromatics and the stock cube (about 25 minutes, starting cold). Drain and reserve
Make a mustard and vinegar mayonnaise. Cook 2 hard-boiled eggs.
Prepare 1 large tablespoon of capers, 4 to 5 small gherkins, 1 tablespoon of tarragon, as much chervil and a few parsley leaves, a few sprigs of chives. Whip an egg white (left over from the mayonnaise)
Mix the hard-boiled eggs with all these ingredients or chop them finely with a knife.
Take 2 to 3 tablespoons of mayonnaise, add the mixed preparation. Season with salt and pepper. Fold in egg whites until soft (but not liquid).
Mix the lentils with this tartar. Keep cool before serving

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