¾ cup of brown lentils.
¾ cup of yellow lentils.
1 red bell pepper.
1 green bell pepper.
1 yellow bell pepper.
1 little carrot.
1 cup ricotta cheese.
1 grated lemon zest.
6 halved cherry tomatoes.
250 Gr. serrano ham (about 9 ounces)
3 tablespoons of grated ginger.
1/2 cup of basil.
4 tablespoons of olive oil.
1 tablespoon of whole almonds.
Black pepper, to taste.
Salt, to taste.
Soak ½ cup of lentils for 8 hours and then cook them with a pinch of salt. Do the same with ½ cup of yellow lentils, but soak them for 5 hours. They don’t have skin, so they hydrate quickly.
Dice the scallion, 1/3 cup of celery, ½ red pepper, ½ yellow pepper, ½ green pepper and a little carrot. Combine in a large bowl.
For the dressing combine ricotta cheese, 1 tablespoon of grated ginger, pepper and salt.
In a food processor crush 1/2 cup of basil, 4 tablespoons of olive oil and 1 tablespoon of whole almonds. Mix gently with ricotta until everything is well-blended, then the dressing is ready.
Now mix the lentils with dressing and serve it by adding grated lemon zest, cherry tomatoes, serrano ham and enjoy!