300 grs black beluga lentils
60 ml good olive oil
30 ml balsamic white wine vinegar
1 tbsp creamed or fresh horseradish or 1 tsp wasabi paste
1 clove of garlic
700 ml of chicken broth
Finely chop shallots, lightly fry them in 1 tbsp olive oil, salt and reserve. Bring stock with bay leaf and bruised garlic to a boil. Add lentils and simmer for 25 minutes. Check consistency and add water if necessary. Prepare a vinaigrette with the olive oil,vinegar, horseradish and salt. Mix the lentils, onions and vinaigrette. Top with finely chopped tomatoes.
Serve warm. Great as a starter with with thin slices of roast beef (sprinkled with fleur de sel) or smoked trout.