Peel or clean and wash the carrot and celery and cut them into fine pieces. Clean the mushrooms and halve them if necessary. Peel onion, cut into rings. Wash and pluck thyme
Finely dice the ham. Fry in a coated pan in hot oil. Fry the mushrooms for approx. 3 minutes, take them out
Steam onion, carrot and celery in hot frying fat for about 2 minutes. Stir in a good 1/8 l water, vinegar, stock, thyme and lentils. Bring everything to the boil, cover and simmer for about 10 minutes. Season to taste
Clean, wash and chop the salad. Arrange with the mushrooms and the hot lentils
Red lentils are rich in B vitamins. They are also very suitable for stews or as a side dish. Calculate 60-80 g for one person