For 6 persons

250 g. of green lentils from Le Puy

100 g. of fresh raspberries

50 g. of fresh wild strawberries

100 g. of feta cheese

1 white onion

1 shallot

1/2 chorizo

1 carrot

3 tablespoons of cherry vinegar

6 tablespoons of olive oil

salt

ground pepper

Bring a large pot of water to a boil.

- Wash the lenses.

- Pour the lentils into the simmering water and let them cook for 20 minutes.

- Drain the lentils by sprinkling them with cold water.

- Pour the lentils into a bowl and let them cool for 2 hours (otherwise, prepare them the day before).

- Peel and finely chop the white onion. Make a reservation.

- Peel the shallot and finely chop it. Make a reservation.

- Peel the carrot, wash it and cut it into brunoise (small cubes). Make a reservation.

- Peel the chorizo, cut it into slices and then into brunoise. Make a reservation.

- Drain the feta cheese and cut it into cubes.

- Place the ingredients in the lentil salad: raspberries, strawberries, feta cheese, onion, shallot, carrot.

- Pour in vinegar and olive oil.

- Add salt and pepper.

- Set aside 30 minutes before serving.

- Enjoy your meal!

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