Lentil porridge with steamed vegetables
1 serving
180 minutes
Recipe by Alexander Volkov-Medvedev, chef of the Ruski restaurant.
1
Prepare vegetable broth: wash and clean 150 grams of carrots, 150 grams of onions, and 150 grams of celery. Pour in 1.5 liters of water, add bay leaf and pepper, and simmer for two hours after boiling. Strain.
- Carrot: 170 g
- Onion: 170 g
- Celery root: 170 g
- Bay leaf: 1 piece
- Ground black pepper: 2 g
- Water: 3 l
2
Rinse the lentils, cook in broth at the ratio indicated on the package.
- Lentils: 90 g
- Vegetable broth: 180 ml
3
Prepare a cream from steamed vegetables: wash and peel carrots, onions, and celery. Cut into 2x2 cm cubes. Add olive oil, thyme, and salt. Vacuum seal and cook until done in boiling water or a combi oven. Blend everything until smooth.
- Carrot: 170 g
- Onion: 170 g
- Celery root: 170 g
- Extra virgin olive oil: 5 ml
- Thyme leaves: 2 g
- Ground black pepper: 2 g
4
Add finely chopped sun-dried tomatoes and vegetable cream to hot lentils, mix everything, and place in a deep plate. Top with a bit of vegetable cream and arugula, drizzle with olive oil, and sprinkle with dried olives.
- Lentils: 90 g
- Sun-dried tomatoes: 70 g
- Carrot: 170 g
- Onion: 170 g
- Celery root: 170 g
- Arugula: 30 g
- Extra virgin olive oil: 5 ml
- Dried olives: 1 g