Saturday March 15th, 2014
Beluga lentils tartine
Beluga lentils tartine
100 g beluga lentils, cooked and drained
2 tablespoons soy sauce
1 teaspoon balsamic vinegar
french baguette
Mix the soy sauce with the vinegar and add the lentils. Allow to marinate at least one hour.
Serve on baguette.
