Lentil Porridge with Steamed Vegetables
Breakfasts • Russian
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Lentils 5 oz
- Chicken Broth 5 fl oz
- Carrot 5 oz
- Onion 5 oz
- Celery salt 5 oz
- Potato 0 oz
- Thyme 0 oz
- Sun-Dried Tomatoes 0 oz
- Arugula 0 oz
- Olive Oil 0 fl oz
- Dried avellana 0 oz
- Bay leaf 1 piece
- Ground Black Pepper 0 oz
- Water 5 qt
Step-by-Step Guide
Step 1
Prepare vegetable broth: Wash and peel 150 grams of carrots, 150 grams of onions, and 150 grams of celery. Pour in 1.5 liters of water, add a bay leaf and pepper, and simmer on low heat for two hours after bringing to a boil. Strain the broth.
Step 2
Rinse the lentils and cook them in broth according to the package instructions.
Step 3
Prepare a cream from steamed vegetables: wash and peel the carrots, onions, and celery. Cut them into 2x2 cm cubes. Add olive oil, thyme, and salt. Vacuum seal and cook until tender in boiling water or a combi oven. Blend everything until smooth.
Step 4
Add finely chopped sun-dried tomatoes and vegetable cream to the hot lentils, mix everything well, and transfer to a deep plate. Top with a bit more vegetable cream and arugula, drizzle with olive oil, and sprinkle with dried olives.
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