Rinse the lentils, bring the vegetable broth to a boil. Add the lentils, cook on low heat for about twenty minutes until soft. Pour the lentils into a sieve, collect the stock in a frying pan.
Boil the lentil stock with the garlic clove, shallot and bay leaf until it reaches a quarter. Add the lentils, kitchen herbs and carrots to the stock form, season and round off with the vinegar.
The lentil tartare also tastes great as a spread.
White cabbage salad Knead the whole hearty and stand for thirty minutes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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