Lentils with Dried Tomatoes

Ingredients (for 4):

150 g of lentil sprouts
4 dried tomatoes
1 handful of green olives
Several desalted capers
Spinach leaves
Extra virgin olive oil
black pepper
sea salt
Vinegar or lemon

Wash well and place the lentil shoots (previously bleached) on the plate with the spinach leaves washed and dried. Add the chopped dried tomatoes, olives and capers.

With the help of a fork’s teeth, to create an emulsion with oil, salt and vinegar or lemon juice (optional)

Season and serve after standing for at least 30 minutes.