• ¾ cup of brown lentils.
    • ¾ cup of yellow lentils.
    • 1 Scallion.
    • 1 Celery.
    • 1 red bell pepper.
    • 1 green bell pepper.
    • 1 yellow bell pepper.
    • 1 little carrot.
    • 1 cup ricotta cheese.
    • 1 grated lemon zest.
    • 6 halved cherry tomatoes.
    • 250 Gr. serrano ham (about 9 ounces)
    • 3 tablespoons of grated ginger.
    • 1/2 cup of basil.
    • 4 tablespoons of olive oil.
    • 1 tablespoon of whole almonds.
    • Black pepper, to taste.
    • Salt, to taste.
Lentils and
serrano
ham
Salad

  1. Soak ½ cup of lentils for 8 hours and then cook them with a pinch of salt. Do the same with ½ cup of yellow lentils, but soak them for 5 hours. They don’t have skin, so they hydrate quickly.
  2. Dice the scallion, 1/3 cup of celery, ½ red pepper, ½ yellow pepper, ½ green pepper and a little carrot. Combine in a large bowl.
  3. For the dressing combine ricotta cheese, 1 tablespoon of grated ginger, pepper and salt.
  4. In a food processor crush 1/2 cup of basil, 4 tablespoons of olive oil and 1 tablespoon of whole almonds. Mix gently with ricotta until everything is well-blended, then the dressing is ready.
  5. Now mix the lentils with dressing and serve it by adding grated lemon zest, cherry tomatoes, serrano ham and enjoy!

Merlot