Lentil and vegetable salad
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5 rates
Preparation : 15 min
Cooking : 50 min
Total time : 1 h 5 Rest : 0 min
4 people
1 red pepper
0.5 sweet potato
1 zucchini
2 tbsp of lime juice
150 g of lentils
100 ml of water
1 red onion
2 tbsp garlic cloves
1 shallot
1 pinch of espelette pepper
5 tbsp of coconut oil
2 tsp of rice vinegar
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
In the metal bowl, mix the shallot by running the program. Fold in.
- 1 shallot
Expert
00:30 / 13 / __°C
2
Saute the shallot with the coconut oil by running the program.
- 5 tbsp of coconut oil
Expert
02:00 / 1A / 100°C
3
Add the lentils, cover them with boiling water then run the program.
- 100 ml of water
Simmering
40:00 / 1A / 110°C
4
Cut the vegetables into 3 cm long pieces, arrange them on a tray with a drizzle of coconut oil.
Season with salt and pepper before baking for 40 minutes at 190°C.
Turn them over halfway through cooking.
- 1 red pepper
- 0.5 sweet potato
- 1 zucchini
- 1 red onion
- 2 tbsp garlic cloves
- 1 pinch of salt
- 1 pinch of pepper
5
Once cooked, pour in the rice vinegar, lime juice, Espelette pepper and mix. Let the lentils cool before plating.
Also let the vegetables cool down.
Adjust the seasoning if necessary.
- 1 pinch of espelette pepper
- 2 tsp of rice vinegar
- 2 tbsp of lime juice
