Soften the lentils in sufficient water for about 15 minutes, they may still have a little bite. Only at the end season with salt and drain the lentils.
Cold pressed white wine, red wine vinegar, olive oil, mustard, a pinch of cinnamon and new spice, a little salt, pepper and sugar in a well-sealed glass form, shake once hearty and put the sauce aside.
Sauté shallot in a frying pan with olive oil, add diced carrots and sauté. Stir in the chives last and mix everything well together with the lentils and the sauce. Season the lukewarm lentils.
Remove the shells from the crab tails and remove the intestines, then roast them in a frying pan with olive oil. Sprinkle with a pinch of curry and bring to the table with the lentil vegetables.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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