Spring Salad with Colorful Lentils and Roasted Quail

Soak the lentils separately in enough water for about 120 minutes, then drain. Make the champagne lentils in vegetable soup in about 12 min, then add the red lentils and make them in about five more min (the lentils should be al dente), then drain and drain. Cut the leek, carrot and celery into very fine cubes. Chop the shallots and sauté them in a frying pan with olive oil. Add the remaining vegetable cubes and sauté them as well. Remove the frying pan from the stove and let the vegetables cool down.

Mix a dressing from the cooled oil, balsamic vinegar and mustard and season with salt, pepper and a pinch of sugar.

Mix the steamed arugula, vegetables, frisée and the lentils and dress with the dressing.

Separate the legs from the quails and remove the breast with a sharp kitchen knife. Season with salt and pepper and, together with a sprig of rosemary, roast them leisurely in olive oil on all sides.

Arrange the leaf salad on plates, sprinkle with chives and arrange the roasted quail parts around it.

Our tip: Fresh chives are much more aromatic than dried ones!

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