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Step by Step Instructions
  • Step 1: Add the lentils to fast boiling water in a saucepan and boil well till the lentils are cooked wells (oft but not to a pulp).
  • Step 2: Empty the lentils into a strainer and get rid of all the water.
  • Step 3: Place the lentils in a bowl and cut the celery and carrots into cubes.
  • Step 4: Add the vegetables to the lentils in the bowl, and also the oregano and vinegar. Mix well.
  • Step 5: Skin the sardines, remove the offals and wash well.
  • Step 6: Remove the central bone with your hands and blot them dry using absorbent paper napkin.
  • Step 7: Sauté the sardines in a nonstick frying pan, adding a little olive oil and seasoning with salt at the end.
  • Step 8: Spread the sardines over the lentil salad and serve.
Ingredient List
  • 500g fine lentils
  • 200g celery
  • 200g carrots
  • 10g oregano
  • 200ml extra olive oil
  • 50ml valsamic vinegar
  • fleur de sel
  • 6 sardines
  • 50ml extra virgin olive oil

Lentil salad with lentils from Kastoria and sauteed sardines

  • Preparation
  • Cooking
  • 6
A light, refreshing salad, enriched with many vitamins and other nutrients, bringing the flavours of the mountain and sea together.
Product Qty
Corinthian organic extra virgin olive oil «Koroneiki» "Ladolea" tin 16.9fl.oz
Elixir «Isis» from Ioannina "Vaimakis Family" 8.5fl.oz
Small lentils from Kastoria "Arosis" 14.1oz
Sea salt with rosemary, from Messinia "Navarino Icons" 14.1oz
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