This one was unexpectedly tasty and versatile. With a dash of sweetness and a pinch of coldness, this salad was so refreshing and healing. Its buttery texture simply dared us to take another bite. It has a downside, though - it needs to be served immediately, as after a few hours it becomes watery and somehow repulsive. This happens because I used sour cream as "binder" and none of the ingredients can really absorb the liquid that sour cream releases after awhile. I guess this "issue" can be solved if I add some pasta or rice inside, but for now I will keep the recipe as tried and recommend you to combine the ingredients right before serving.
And this is what you'll need:
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- Prepare the vegetables - cook carrots, peas and corn, unless you're using canned ones. Drain well and let them cool completely.
Also, cook the lentils adding no other seasonings but salt. Drain well. You'll need 2 cups of cooked lentils which is approximately 1 cup dry.
Of course, all vegetables and grains should be cooked "al dente". - Combine everything in a bowl and season with some salt and pepper to taste. Add sour cream one tablespoon at a time to determine the thickness you like. You can use more or less than stated in the ingredients list.
Enjoy and bon appétit!