Preserved Lentils

Soak brown and green lentils separately overnight and strain.

Cook lentils separately. Note – different cooking times: Brown lentils need about 15 – 20 minutes, green lentils need about 8 – 10 minutes, red lentils need about 3 – 5 minutes.

Finely chop onion and sauté in butter. Dust with paprika powder and add a tablespoon of brown lentils. Deglaze with balsamic vinegar and pour in beef broth. Add cream and boil well.

Puree with a blender, strain, season with garlic, salt, pepper and thyme.

Sauté the vegetable brunoise and the finely chopped peppers in oil and add together with the cooked lentils.

Finally, season the lentils with Dijon mustard and finely chopped chives.

Preparation Tip:

These lentils go perfectly with vegetarian main dishes such as cabbage buns.

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