Lentil Salad Croissant Sandwich
Makes about 6 sandwiches
For the lentils:
- 2.5 cups French lentils
- Water to cover
- 2 tsp salt
- 2 bay leaves
- 1 bunch of thyme stems
Place all the ingredients in a medium pot and bring to boil. Reduce the heat and simmer until lentils are al dente adding water if needed, about 20 minutes. Drain the lentils and reserve in a large bowl to cool.
For the salad:
- 3 tbsp shallots, small dice
- 1 cup celery, small dice
- 1/2 cup Italian parsley, finely chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1tsp salt
- 1/2 tsp pepper
Add all the ingredients to the warm lentils and mix. Can be made up to 2 days in advance and kept in the refrigerator.
Assembly:
- 6 Croissants, sliced in half
- 6 tbsp goat cheese
- 1/2 cup Mint leaves
- 30 slices of cucumber
- 3 avocados, smashed roughly with the juice of 1 lemon
- Salt and pepper to taste
Spread about 1/4 cup of avocado on the bottom half of the croissant and sprinkle with salt and pepper to taste. Top with 5 slices of cucumber and about 1/3 cup of the lentil salad. Scatter 1 tbsp of goat cheese on each sandwich and top liberally with mint leaves. Place the top of the croissant on the sandwich and serve.
