Moroccan Lentil Salad

Boil the lentils separately in cold water and season with salt only at the end. Drain the lentils and drain them. Clean the vegetables and cut into small cubes. Sweat the vegetables with a little grape seed oil and add the tandoori powder. Deglaze with the chicken stock, add the lentils, raisins, diced dates and season with the chili paste, lime juice and a tiny bit of lime zest. Finally, fold in the chopped chervil and serve.

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