Lentils and chickpeas with Chestnut Honey Mielbio dressing

Ingredients

• 150 g dried chickpeas
• 250 g dried lentils
• 2 carrots
• 1 red onion
• 1 celery stalk
• 2 bay leaves
• 3 tablespoons mild mustard
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Mielbio Chestnut honey
• 2 tablespoons white wine vinegar
• legume cooking water
• fresh dill
• salt
• pepper

Preparation

Soak the chickpeas in cold water for 24 hours. Drain them, rinse them, and cook them in unsalted water, flavored with two fresh bay leaves, until tender.

Soak the lentils for a few hours and then boil them. The legumes should be al dente. (Make sure the legumes finish cooking at almost the same time.)

When almost cooked, combine the lentils in the chickpea cooking water.

Meanwhile, peel the onion, carrots, and remove the strings from the celery, then dice everything.

Add the diced vegetables to the chickpeas and lentils and cook for about 10 minutes.

Pour everything into a colander, reserving the legume cooking water.

Rinse the legumes and vegetables under cold water, drain, and let cool.

For the dressing, mix the mustard with the oil a little at a time, add about 50 ml of the legume cooking water, mix, and season the dressing with salt, pepper, honey, and vinegar.

Wash the dill, dry it, and chop it. Add the dill to the legumes and drizzle with the dressing, mix everything, and serve cold. If desired, finish with a few drops of chestnut honey.