INSTRUCTIONS
1. Wash lentils and boil the water. Add lentils and cook
for 20-30 minutes until firm to the bite. Set the lentils
aside and let them cool, stir them several times.
2. Peel the onion and the carrots and dice them. Heat
olive oil in a pan and roast the vegetables for
approx. 10 minutes. Set the vegetables aside and let
them cool.
3. For the vinaigrette mix balsamic vinegar with salt,
pepper and sugar in a bowl. Add olive oil and whisk.
4. Slice CAMBOZOLA Black Label and cut it into small
pieces. Put the rocket salad into a bowl, add Black
Beluga lentils and roasted vegetables. Top with
CAMBOZOLA Black Label and sprinkle with the
dressing.