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Lentils, beansprouts and crab salad

From the one star french chef Patrick Asfaux

Lentils, beansprouts and crab salad
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5.0/5 (1 votes)

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This is a recipe adequate for persons suffering from type 2-diabetes

Lentils, bean sprouts and crab salad, for 4 to 6 persons :

  1. 500 grams (1 lb) lentils cooked in a vegetable stock
  2. 200 grams (1/2 lb) spider crab (or brown crab) meat
  3. 100 grams (3 oz) bean sprouts just boiled a few seconds and drained
  4. 2 spring onions (white and green parts thinly chopped)
  5. 6 centilitres (2 fl oz) organic rapeseed oil
  6. 4 centiliters raspberry vinegar
  7. table salt and freshly ground black pepper


1) In a large bowl, pour vinegar, salt, pepper and oil to make a dressing, add the spring onions, the crab meat (keep some to garnish your dish) and finally add in the lentils. Stir with a spoon, cover with some cling film and keep into the fridge for a minimum of one hour.

2) Quickly season the bean sprouts with salt and pepper

Arrangements :
You can either share the salad in individual small salad bowls, or in a single large salad bowl. Top the salad with the bean sprouts then add some crab meat in small parts and top with a little of the finely chopped green leaves of the spring onions.

So, suffering from diabetes or not, everyone will enjoy this nice salad