Moroccan carrot salad with beluga lentils

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Salad

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

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