Fruity carrot lentils
Description
This dish is very simple to cook. It's so soft to the palate, it's sure to impress your friends and family.
Preparation
-
Soak lentils in hot water (kettle) for 30 minutes, then wring out and rinse.
-
Peel the carrots into thin strips and cook over low heat in a pot for 3 minutes in 2 spoonfuls of olive oil.
-
Add the lentils, vegetable milk, spices (cinnamon and nutmeg) and raisins.
-
Cook over low-medium heat for about 20 minutes, stirring occasionally.
-
Add the maple syrup and stir. Leave to cook for a further 5 minutes. The mixture should become a little compact.
-
Serve warm in a bowl, topped with grapefruit and crushed walnuts.
Ingredients
-
Carrots
2 -
Coral lenses
2 cups (500ml) -
Plant milk
800 ml -
Dried grapes
3 tablespoons -
Canelle
1 teaspoon -
Nutmeg
2 pinches -
Maple syrup
3 tablespoons -
Pamplemousse
2 -
Walnuts
3/4 cup (180 ml)
Category
Main course
Main course
Preparation
20 mn
20 mn
Cook
25 mn
25 mn
Servings
3-4
3-4
A word about this preparation...
Lentils are rich in iron, but to facilitate its absorption, we add a food containing vitamin C, in this case grapefruit. It's also great with chunks of fresh pineapple.
The maple syrup can be replaced by date purée.
I accompanied this dish with toasted seed toast spread with Tahini purée.