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Lentil salad, candied duck peppers and pak choy cabbage

Lentil salad, candied duck peppers and pak choy cabbage

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Wash the lentils under cold water.

Cook the lentils for 20-25 minutes with the bay leaf, start cooking in cold water and salt at the end.

Drain and let cool a bit, the lentils must remain warm to absorb the sauce well.

Prepare the vinaigrette sauce (mix the oil, vinegar, mustard with a pinch of salt and pepper).

Prepare the cabbage: remove the leaves, wash them well, remove the white stem, drain the water and cut the green leaves into strips.

Mix the cabbage with the sauce and set aside.

Finely chop the candied ginger slices.

Return the candied pipettes to the right heat in a pan, color them lightly.

Mix warm lentils with cabbage and vinaigrette sauce.

Add the ginger, chopped walnuts and warm pipettes.

Add salt, pepper and mix immediately.

Good appetite !

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