We started this recipe section to inspire you and see how you can use our products.
Legumes, as you will see, can be prepared in thousands of ways.
Cold legumes, hamburgers, creams, purees, hummus ...
Lots of ideas so you can see how tasty they can be.
We started.
For today's recipe we are going to use brown lentils.
They are rich in iron, carbohydrates and phosphorus
Especially suitable for preparing pasta dishes, salads, vegetable pots and all kinds of typical Mediterranean dishes.
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Surely you have tried the tuna or salmon tartare, but you can also make a lentil and avocado tartare to include legumes in our menu in summer.
80 g cooked brown lentils
40 g Avocados
20 g beet juice
15 ml olive oil
1 g Salt
0.5 g Pepper
15 g Carrots
10 g turnips
5 g Fennels
10 g Zucchini
0.5 g cumin papadum
80 g Chilli peppers in vinegar for piparra juice
5 tbsp Olive oil for piparra juice
0.1 g xanthan for piparra juice
Preparation of the recipe:
Step 1 - Preparation of the tartar
Peel and cut the carrots, turnips, zucchini into small pieces.
Cut the avocado into small pieces and add a pinch of salt and pepper and a few drops of olive oil.
Mix the cooked lentils with the vegetables and avocado in a bowl.
Reserve while you prepare the juice and cumin.
Step 2 - Juice Preparation
For the juice, blend the piparras and blend them with the oil and xanthan.
(Xanthan is a thickener from the fermentation of cornstarch that can be used cold)
Step 3 - Preparation of the papadum
Cut the cumin papadum into pieces and put it in oil at 160 ° C for a few seconds to make it crisp.
(Cumin papadum is a kind of wafer made from lentil flour and aromatic herbs)
Put it on absorbent paper and give it the shape you want.
Step 4 - Plating and presentation
With a ring, mount the tartar.
Stick in the crunchy cumin and alternate with sorrel sprouts. Finish by serving it garnished with the piparra juice.
Let it cool until lunchtime and enjoy!
What do you think of this recipe with lentils?
