These lentils with the veggies sliced in very small cubes and its vinaigrette with lemon and mustard are a pure marvel! They are really good and are very good for you :-) Use green lentils and if you find the green French lentils “du Puy” they are the best! Give it a try, it’s easy and light and you will not be hungry afterwards :-)
In two words:
“Give a great number of definitions to what’s genius, it’s profitable”
difficulty – easy
preparation– 30’
cooking - 30’ (for the lentils) + 10’ (for the veggies)
serves - 4 (as a side dish) ou 2 (as main course)
Ingredients
- 100gr green lentils
- 2 carrots of medium size
- 1 medium size onion
- 1 branch of fresh celery with the leaves
- 2 teaspoons of olive oil (for the veggies)
- 2 teaspoons of olive oil (for the vinaigrette)
- 4 tablespoons of lemon juice
- 1 teaspoon of Dijon mustard
- ½ teaspoon of fleur de sel or coarse salt (for the lentils)
- 3 pinches of fleur de sel or coarse salt (for the veggies)
- 2 turn mills of Kampot black pepper (for the veggies)
- 2 pinches of fleur de sel or coarse salt (for the vinaigrette)
- 1 turn mills of Kampot black pepper (for the vinaigrette)
- 1 egg (optional)
Steps
- Wash and peel the carrots
- Peel and wash the onions
- Wash the celery
- Add the lentils in a casserole with cold water
- Add salt
- Turn the heat on, in high heat at first, and they when it starts to boil turn the heat down to medium
- Cook for 30’
- Slice in very small cubes the carrots
- Slice in very small cubes the celery, and finely chop the leaves
- Slice in very small cubes the onion
- Heat-up a pan
- Add the onion and stir until it loses its humidity and starts to shine a little bit
- Add the olive oil and stir until it becomes a bit brown
- Add the carrots, and stir with the onion
- Add the celery and stir with the rest of the ingredients
- Add 50ml of cold water and stir
- Add salt, pepper, stir and put the lid on
- Cook 10’ and stir after 5’
- Add in a bowl the olive oil, the lemon juice and the mustard
- Add salt and pepper and stir with the whisk
- Stir well with a whisk
- Drain the lentils when they are ready and add them to the veggies
- Toss everything together and add the sauce
- Toss again
- Ready and delicious!
Inspiration
A recipe by Shira Bocar at the youtube channel Everyday Food.
Tip
You can serve the lentils with a poched egg, if you are not vegan. On how to make a poched egg, just check the video by Jamie Oliver, he explains everything!
o-o C'est si bon ! o-o
- Categories: Vegan Food, Vegetarian Food, Special Food, Starchy Food & Quiches, Veggies, Recipes
- Ingredients: carrot, céleri, lemon, olive oil, lentils, mustard, eggs, onion
