Soak the lentils covered with cold water for 1 to 2 hours. Peel the garlic and onion, finely dice the onion and sauté with the garlic and bacon in 2 tablespoons of olive oil. 2.
Drain the lentils and add to the sautéed ingredients with the thyme sprig. Pour the poultry stock and soften everything together over medium heat in 20 to half an hour.
Rinse the dandelion or lettuce and chervil, shake dry and chop the chervil leaves. Add the diced vegetables and chervil to the lentils form. Next, season with olives, salt, pepper oil, safflower oil and champagne and balsamic vinegar.
For the salad dressing, stir through the clear soup, mustard, vinegar, salt and pepper, and leisurely fold in the nut oil. For the olive jus, sauté the shallot in butter, deglaze with balsamic, port and veal stock, reduce by two-thirds, season with salt and pepper and fold in the olives.
Continued in part 2
Our tip: Use a deliciously spicy bacon for a delicious touch!