Pancakes with warm lentil salad

Name: pancakes with warm lentil salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 yellow bell pepper; 2 stems celery; 125 g thin bacon strips; 1 tablespoon Provencal herbs; 1 look lentils 400 g; 1 tablespoon balsamic vinegar; 1 business suit pancakes natural 8 pieces; 1 little pot tapenade of dried to 140 g; 1 bag arugula lettuce 75 g

A tasty recipe. The main course contains the following ingredients: meat, yellow pepper, celery, low-fat bacon, Provençal herbs, lentils (400 g), balsamic vinegar, natural pancakes (8 pieces), tapenade of dried tomatoes (140 g) and arugula (lettuce 75 g) .

Ingredients

Directions

Clean pepper and cut into cubes.
Wash the celery and cut it into curves.
Fry bacon strips for about 3 minutes.
Mix in the pepper, celery and Provençal herbs and gently fry for approx.
3 minutes.
Drain the lentils and create with bacon through vinegar mixture.
Season with salt and pepper and heat for approx.
3 minutes.
Meanwhile, heat up pancakes according to the instructions for use in the microwave.
Pancakes thickly cover with tapenade.
Spread warm pancakes on four plates.
Divide half of arugula.
Place other pancakes on top and cover with remaining rucola.
Generate lentil salad.
Serve immediately..