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Lentils with lemon and vinegar
Great as a bed for a piece of sautéed salmon or piece of meat that's cooked so it's still very moist, like a duck breast. A small portion of caramelised onions goes great with it.
Boil 40 gram beluga lentils or Puy lentils (1/2 deciliter) until they're tender (al dente). Drain them and put them back in the cooking pot.
Season with a generous amount of salt. Add 1/2-1 TB of olive oil, 2-3 teaspoons of whitewine vinegar, 2-3 teaspoons of fresh lemon juice. Blend well and taste. It might sound like a lot of sourness, but at this point you'll probably need to add even more. And if it's not sharp enough, a few drops of oridnary white vinegar (household vinegar) might do the trick. Now it can be left to heat up gently at very low, while the rest of the meal is finished.
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