Lentils with celery tartare

8 servings

90 minutes

After stewing in coconut milk, the celery stalk acquires a wonderful texture - its crunch remains, and tenderness is added to it. Recipe by Andrey Kolodyazhny, chef of the restaurant "L.E.S.

Energy value per serving

• Calories: 194.2
• Proteins: 7.2g
• Fats: 9.2g
• Carbohydrates: 23g

Ingredients

• Lentils: 400 g
• Celery root: 4 pc
• Coconut milk: 120 ml
• Olive oil: 50 ml
• Lemon juice: 4 tbsp
• Leek: 1 pc
• Mini spinach: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the celery root into small cubes.

   Required ingredients:

   • Celery root: 4 pieces

2. Blanch in olive oil, adding coconut milk.

   Required ingredients:

   • Olive oil: 50 ml
   • Coconut milk: 120 ml

3. Boil the lentils after soaking them in cold water for 30–60 minutes.

   Required ingredients:

   • Lentils: 400 g

4. Mix lentils and celery, adding salt and pepper to taste.

   Required ingredients:

   • Lentils: 400 g
   • Celery root: 4 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Cut the leek into thin strips and dry it in the oven for 40 minutes at 90 degrees.

   Required ingredients:

   • Leek: 1 piece

6. Place the lentils with tartar on a plate. Drizzle with lemon juice.

   Required ingredients:

   • Lentils: 400 g
   • Celery root: 4 pieces
   • Lemon juice: 4 tablespoons

7. Garnish with spinach leaves and leek straw.

   Required ingredients:

   • Mini spinach:  to taste
   • Leek: 1 piece