Lentil salad with dill vinegarette

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Step 1

• Rinse lentils under running cold water and place them with the bay leaf, thyme, and salt in a large pot. Cover generously with water (at least 2 cups of water) and bring to a boil. Reduce the heat and simmer for 15-20 minutes until tender, stirring occasionally.

Step 2

• Slice the cooked beetroot very thin using a mandolin slicer or sharp knife. → I usually wear cloves to prevent purple hands for a few days!

Step 3

• Dressing: Place all ingredients for the dressing in a food processor or blender and pulse a few times. I stop as soon as all is mixed yet still a little chunky.