Se procede exactamente como para las anteriores, pero sin poner tocino. Cuando las lentejas están tiernas se escurren de su salsa con una espumadera, se les quita el laurel, la cebolla, el ajo y la zanahoria. Se
ponen en una ensaladera de cristal o porcelana y se rocían con aceite, vinagre y sal, moviéndolas bien y dejándolas que se templen o que se enfríen del todo, como más guste. Se recuerda que por una cucharada sopera de vinagre —en la cual se disuelve la sal— se ponen 3 de aceite fino. Las lentejas tienen que tener suficiente aliño para estar sabrosas. 
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