Difficulty:[usr 2]
Cook the lentils in 3 times their volume of cold water, add the garlic, the minced onion and the bouquet garni, bring to the boil, cover and simmer over low heat for 20 minutes.
When lentils are cooked, drain and set aside
Prepare the vinaigrette:mix the vinegar, lemon juice, salt, pepper and mustard, add the sunflower oil and the walnut oil (10 cl).
Trim and degrease the kidneys, cut them into large dice, then sear them quickly on all sides in the remaining walnut oil, drain on a strainer
Put the lentils in a salad bowl, season them with the vinaigrette, arrange two quenelles of lentils on a plate, add the kidneys kept warm, sprinkle with invalid walnuts.
The salad should be lukewarm.
Recipe from Hubert
