Lentils in lemon-nut sauce

12 servings

30 minutes

Lentils in lemon-nut sauce is an exquisite dish of European cuisine, where the classic heartiness of legumes combines with the refreshing tartness of lemon and rich nut flavor. Walnuts, pre-peeled and roasted, add depth and velvetiness to the sauce, while mustard, sugar, and spices create a harmonious balance of sweet, sour, and spicy. This dish not only delights the taste buds but is also nutritious and healthy, rich in plant protein and vitamins. It is perfect for vegetarian diets and can serve as an excellent side dish or a standalone treat. Lentils covered in aromatic nut-lemon sauce and garnished with fresh herbs create a vibrant impression both in taste and appearance.

Energy value per serving

• Calories: 78.5
• Proteins: 2.9g
• Fats: 3.6g
• Carbohydrates: 9g

Ingredients

• Brown lentils: 2 glass
• Peeled walnuts: 65 g
• Lemon juice: 30 ml
• Lemon zest: 0.5 pc
• Brown sugar: 2 tbsp
• Table mustard: 1 tsp
• Salt: to taste
• Ground black pepper: to taste
• Chopped cilantro (coriander): 1 tbsp
• Chopped parsley: 1 tbsp

Cooking steps

1. Boil the lentils until cooked.

   Required ingredients:

   • Brown lentils: 2 glasss

2. While the lentils are cooking, prepare the sauce: blanch the walnut kernels, remove the skin, roast in a pan, and chop.

   Required ingredients:

   • Peeled walnuts: 65 g

3. Mix mustard, lemon juice and zest, salt, and sugar until smooth, then add to the prepared nuts.

   Required ingredients:

   • Table mustard: 1 teaspoon
   • Lemon juice: 30 ml
   • Lemon zest: 0.5 piece
   • Salt:  to taste
   • Brown sugar: 2 tablespoons

4. Place the cooked lentils on a plate, drizzle with sauce, and sprinkle with finely chopped herbs.

   Required ingredients:

   • Chopped cilantro (coriander): 1 tablespoon
   • Chopped parsley: 1 tablespoon