Difficulty:[usr 2]
Cook the lentils in 3 times their volume of cold water, add the minced garlic and onion and the bouquet garni. Bring to a boil, cover and simmer over low heat for 20 minutes. When the lentils are cooked, drain and set aside.
Prepare the vinaigrette:mix the vinegar, lemon juice, salt and pepper with the mustard, then add the oils.
Degrease the kidney and cut it into cutlets, sear them quickly in a little walnut oil, then pat them dry on absorbent paper.
Season the lentils with the vinaigrette, place two spoonfuls on a plate, place the hot kidney cutlets on top, add the invalid walnuts.
The lentil salad should be served warm.
Note:the photo shown is a variant with lentils and walnuts pureed.
A creation of Chef Hubert
