Lentil Salad with Egg Dish and Smoked Eel

Soak the lentils for a few hours in enough cold water. Peel and finely dice the shallots and sauté in a saucepan with 1 tbsp. olive oil. Drain the soaked lentils, mix them into the shallots and add clear soup. Cover and simmer gently for about 20 minutes.

Rinse, dry and chop chives. Remove peel from celery, carrot and cut into fine cubes. Rinse and finely dice leek. Add the vegetable cubes to the lentils form and simmer for another 3 minutes. At the end, the clear soup should be boiled away or absorbed by the lentils.

Put the lentils in a large enough bowl and season with olive oil, sherry vinegar, salt and freshly ground pepper.

Mix the eggs, season with salt and pepper and cook in a non-stick frying pan with 2 tbsp. of butter until the eggs are cooked.

Cut the eel into pieces and fry lightly in a frying pan.

Arrange the lentil salad on plates, form the egg dish in the middle and garnish with the smoked eel. Serve sprinkled with chives.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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