Lentil Salad with Marjoram and Toast

Servings: 4
Prep time: 20
Cooking time: 30
  1. Boil the lentils for about 30 minutes over a low heat, lightly salting the last 5 minutes.
  2. Mix well in a glass 2 tablespoons of olive oil and lemon juice, then add the marjoram. Drain the lentils, spread them out to cool on a tray and drizzle with the sauce.
  3. Cut the carrots into thin strips. Peel the cucumber, remove most of the seeds and cut into cubes. Mix the lentils with the two vegetables.
  4. Finely chop the parsley and coriander together. Slice the radishes thinly with a vegetable peeler, then dress with a pinch of salt, a tablespoon of olive oil, a little balsamic vinegar, chopped parsley and stir.
  5. Toast the bread slices, cover with radishes and arrange on plates; Facing the lentils with vegetables and serve.