Lentil salad with blue cheese and vinaigrette

Name: lentil salad with blue cheese and vinaigrette
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 ciabatta bake off bread; 800 g brown lentils in tin; 250 g Cherry tomatoes; 250 g chestnut mushrooms; 2 el traditional olive oil; 100 g oak leaf lettuce melange; 150 g gorgonzola; 8 el vinaigrette basilico

A tasty recipe. The vegetarian main course contains the following ingredients: brown canned lentils and traditional olive oil.

Ingredients

Directions

Bake the ciabatta according to the instructions on the package. Let the lentils drain. Halve the tomatoes. Cut the chestnut mushrooms into slices.
Heat the oil in a frying pan and fry the mushrooms in 5 minutes until tender and brown. Put the lettuce in a large bowl.
Divide the lentils, tomatoes and mushrooms over the lettuce. Divide the gorgonzola into pieces and sprinkle over the salad.
Shake the vinaigrette and spread over the salad. Serve with the ciabatta.