Beef with Mustardy Lentils and Mint

Method

• Cook the Lentils:
  • Put 200g lentils in a saucepan and cover them with plenty of cold water. Add 1 bay leaf.
  • Bring to a boil, then reduce to a simmer. Cook for about 20 minutes until the lentils are al dente.
  • Check them after 15 minutes and taste. If they need more time, keep cooking. Add more water if needed.

• Sauté the Vegetables:
  • In another pan, heat 2 tablespoons of oil over medium heat.
  • Add 1 chopped onion and 1 chopped celery stick. Cook gently for about 5 minutes until softened but still crunchy.
  • Remove from heat and set aside.

• Combine Ingredients:
  • Once the lentils are cooked, drain them and remove the bay leaf.
  • Return the lentils to the warm pan.

• Make the Dressing:
  • In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon vinegar, salt, and pepper.
  • Pour the dressing over the warm lentils along with the sautéed onion and celery. Stir well and let it cool.

• Add Final Touches:
  • Toss in 200g cooked beef (sliced or shredded) and a handful of chopped fresh mint.
  • Taste and add more salt and pepper if needed.

• Serve:
  • Enjoy your lentil salad warm or at room temperature!