Michetta with Lentil Salad, Radish and Lemon

Servings: 4
Prep time: 20
Cooking time: 10
  1. Boil 700 ml of water.
  2. Peel the lemons with a vegetable peeler, then remove with a sharp knife the white part of citrus leaving the pulp. Cut this white part (called albedo) into strips and boil in water for 10 minutes, taste it, and if it does not have lost the bitter taste continue cooking for a few minutes. Drain and let cool.
  3. Cut the lemons into wedges, removing the white skin, then recombine them in a bowl with the lentils.
  4. Chop the garlic along with the zest of one lemon (use the other to scent the water, a tea or fruit salad). Slice the radishes. Add lentils to the chopped garlic, radishes and the old albedo, topped with 3 tablespoons of olive oil, a little salt, then stir well.
  5. Cut the top of the sandwiches and fill them with the salad. Serve immediately. You can also make the salad a few hours before, store it in the refrigerator and stuff the sandwiches later