Lentils with celery tartare

Name: Lentils with celery tartare
Total time: 1 h 30 min
Yield: 8
Ingredients: Lentils 400 g; Celeriac 4 piece; Coconut milk 120 ml; Olive oil 50 ml; Lemon juice 4 tablespoon; Leek 1 piece; Baby spinach 0 to taste; Salt 0 to taste; Ground black pepper 0 to taste

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

CaloriesProteinsFatsCarbohydrates

194.2

kcal

7.2g

grams

9.2g

grams

23g

grams

Ingredients

8servings

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

Cooking steps

1
Cut the celery root into small cubes.
Required ingredients:
1. Celeriac: 4 pieces

2
Blanch in olive oil, adding coconut milk.
Required ingredients:
1. Olive oil: 50 ml
2. Coconut milk: 120 ml

3
Boil the lentils after soaking them in cold water for 30–60 minutes.
Required ingredients:
1. Lentils: 400 g

4
Mix lentils and celery, adding salt and pepper to taste.
Required ingredients:
1. Lentils: 400 g
2. Celeriac: 4 pieces
3. Salt: to taste
4. 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:
1. Leek: 1 piece

6
Place the lentils with tartar on a plate. Drizzle with lemon juice.
Required ingredients:
1. Lentils: 400 g
2. Celeriac: 4 pieces
3. Lemon juice: 4 tablespoons

7
Garnish with spinach leaves and leek straw.
Required ingredients:
1. Baby spinach: to taste
2. Leek: 1 piece

Lentils with celery tartare

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