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.
1
Boil the lentils until cooked.
- 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.
- Shelled walnuts: 65 g
3
Mix mustard, lemon juice and zest, salt, and sugar until smooth, then add to the prepared nuts.
- 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.
- Chopped cilantro (coriander leaf): 1 tablespoon
- Chopped parsley: 1 tablespoon