For 4 people

200 gr of green lentils from Puy
1 carrot
1 teaspoon of curry powder
1 liter of vegetable broth
2 apples
1 red onion
1 smoked duck breast
Some walnut kernels
Balsamic vinegar
5 tablespoons of olive oil

Peel, wash, dry and dice the carrot. Wash the lenses. Heat 1 tablespoon of olive oil in a saucepan and fry the diced carrots over low heat for 5 minutes without browning them. Add the curry powder and continue cooking for 3 minutes. Add the lentils, mix well and pour in the vegetable stock. Bring to a boil and continue cooking for 20 minutes, check the cooking and keep the lentils a little firm, drain and let cool in the colander.
Put the balsamic vinegar, salt, pepper and 5 tablespoons of olive oil in a bowl.
Peel and chop the red onion. Peel and core the apples and cut them into small cubes. Place the apples, onion and lentils in a salad bowl, drizzle with the vinaigrette and mix well.
Serve the lentil salad warm, sprinkled with walnuts and slices of smoked duck breast.

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