Recipe: Lentils, beansprouts and crab salad

Name: Lentils, beansprouts and crab salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 500 g de lentilles blondes de st Flour cuites au bouillon de légumes* froides et égouttées; 200 g de chair d'araignée de mer décortiquée (ou de tourteau); 100 g de germes de soja juste passés à l'eau; 2 oignons nouveaux, le blanc et le vert ciselés (hachés finement); 6 cl d'huile de cameline*ou de colza (bio si vous trouvez); 4 cl de vinaigre de fleur d'hibiscus* ou de framboise; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 10 min

Cook 20 min

Total 30 min

Servings 6 serv.

Ingredients for 6 servings

This is a recipe adequate for persons suffering from type 2-diabetes
Lentils, bean sprouts and crab salad, for 4 to 6 persons :
500 grams (1 lb) lentils cooked in a vegetable stock
200 grams (1/2 lb) spider crab (or brown crab) meat
100 grams (3 oz) bean sprouts just boiled a few seconds and drained
2 spring onions (white and green parts thinly chopped)
6 centilitres (2 fl oz) organic rapeseed oil
4 centiliters raspberry vinegar

table salt and freshly ground black pepper

Step-by-step directions

1 In a large bowl, pour vinegar, salt, pepper and oil to make a dressing, add the spring onions, the crab meat (keep some to garnish your dish) and finally add in the lentils. Stir with a spoon, cover with some cling film and keep into the fridge for a minimum of one hour.

2 Quickly season the bean sprouts with salt and pepper

Arrangements :

You can either share the salad in individual small salad bowls, or in a single large salad bowl. Top the salad with the bean sprouts then add some crab meat in small parts and top with a little of the finely chopped green leaves of the spring onions.

So, suffering from diabetes or not, everyone will enjoy this nice salad

Salades fraîches Germes de soja Crabe Salade de lentilles Lentilles blondes