Usuba
Lentils with Steamed Vegetable Cream
A nutritious lentil dish with a delicate cream sauce made from carrots, onions, and celery. Sun-dried tomatoes and fresh arugula add vibrancy to the flavor. Suitable as a main course or side dish.
- Total
- 180 min
- Standard serving
- 3,910.1 g
Ingredients
Total 14- Lentils
90 g≈ 1/2 cup - Vegetable Broth
180 ml≈ 3/4 cup - Carrot
170 g≈ 1.5 pcs - Onion
170 g≈ 1 pcs - Celery root
170 g≈ 3/4 pcs - Potato
20 g - Thymeлистья
2 g≈ 1.5 sprig - Sun-dried tomatoes
70 g≈ 6.5 tbsp - Arugula
30 g≈ 1/3 bunch - Extra virgin olive oil
5 ml≈ 1 tsp - Olivesсушеный
1 g≈ 1/4 pcs - Bay leaf
0.5 g≈ 1 pcs - Black peppercornsмолотый
2 g≈ 3.5 pcs - Water
3000 ml
Instructions
- 1
Step 1
Prepare vegetable broth. Wash and peel carrots, onions, and celery. Cover them with water, add a bay leaf and pepper. Simmer on low heat for two hours after boiling. Strain the broth.
- 2
Step 2
Rinse the lentils. Cook them in broth according to the proportions indicated on the package.
- 3
Step 3
Prepare a vegetable cream. Wash, peel, and cut carrots, onions, and celery into cubes. Add olive oil, thyme, and salt. Steam the vegetables or cook in boiling water until soft. Blend everything in a blender until smooth and uniform.
- 4
Step 4
Place the hot lentils in a deep plate. Add finely chopped sun-dried tomatoes and vegetable cream, mix well. Top with a bit more cream and fresh arugula. Drizzle with olive oil and sprinkle with dried olives.
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