Moroccan carrot salad with beluga lentils

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Preparation

200 g beluga lentils
Soak the beluga lentils in cold water for 12 hours before cooking.
150 g purple heritage carrots, e.g. purple haze
150 g yellow carrots
150 g carrots
3 cloves of garlic
3 tbsp olive oil
100 ml water
20 ml white wine vinegar
2 tsp paprika, smoked
½ tsp cayenne pepper, ground
1 tsp coriander seeds, ground
1 tsp garam masala, ground
Black pepper, ground
Salt
(Pre-)heat cooking space to 200°C with Hot air + steaming
Peel the carrots and cut into thick slices. Peel and chop the cloves of garlic.
Place all the ingredients into the porcelain dish and mix together. Put the porcelain dish into the preheated cooking space at level 2. Cook.
Put the food in
Hot air + steaming 200°C for 12 Mins | PowerPlus level 8
½ bunch of coriander
½ bunch of parsley, flat-leaved
Take the porcelain dish out of the cooking space. Chop the herbs and stir in.
  • Wire shelf
  • Porcelain dish ⅓ GN, depth 65 mm
Quantity Ingredient
Black pepper
150 g yellow carrots
3 tbsp olive oil
3 cloves of garlic
100 ml water
2 tsp paprika
20 ml white wine vinegar
½ bunch of coriander
½ tsp cayenne pepper
½ bunch of parsley
150 g purple heritage carrots
150 g carrots
200 g beluga lentils
1 tsp garam masala
1 tsp coriander seeds
Salt

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