1 | Cut 200 g cooked meat into small chunks. You can use any leftover meat (beef, chicken, pork...), or even a mixture. | ![Lentil and cold-meat salad : etape 25 Lentil and cold-meat salad : etape 25](/images/recettes/entrees/salades/658-1.webp) |
2 | Put the meat into a bowl. Slice 2 hard-boiled eggs and add with 1 shallot, finely chopped. | ![Lentil and cold-meat salad : etape 25 Lentil and cold-meat salad : etape 25](/images/recettes/entrees/salades/658-2.webp) |
3 | Boil 250 g green lentils in a large quantity of salted water. When cooked (tender), drain thoroughly. | ![Lentil and cold-meat salad : etape 25 Lentil and cold-meat salad : etape 25](/images/recettes/entrees/salades/658-3.webp) |
4 | Add the lentils to the bowl, then add the chopped parsley and 5 tablespoons French dressing (vinaigrette). Stir round well and it's ready. | ![Lentil and cold-meat salad : etape 25 Lentil and cold-meat salad : etape 25](/images/recettes/entrees/salades/658-4.webp) |
This is even better if the lentils are still warm. Serve straight after the final mixing, if possible.