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.
Calories194.2kcal
Proteins7.2grams
Fats9.2grams
Carbohydrates23grams
Lentils
400
g
Celeriac
4
pc
Coconut milk
120
ml
Olive oil
50
ml
Lemon juice
4
tbsp
Leek
1
pc
Baby spinach
to taste
Salt
to taste
Ground black pepper
to taste
1
Cut the celery root into small cubes.
- Celeriac: 4 pieces
2
Blanch in olive oil, adding coconut milk.
- Olive oil: 50 ml
- Coconut milk: 120 ml
3
Boil the lentils after soaking them in cold water for 30–60 minutes.
- Lentils: 400 g
4
Mix lentils and celery, adding salt and pepper to taste.
- Lentils: 400 g
- Celeriac: 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.
- Leek: 1 piece
6
Place the lentils with tartar on a plate. Drizzle with lemon juice.
- Lentils: 400 g
- Celeriac: 4 pieces
- Lemon juice: 4 tablespoons
7
Garnish with spinach leaves and leek straw.
- Baby spinach: to taste
- Leek: 1 piece
