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Tender Lentils with Carrots

A recipe for cooking lentils in the Auvergne style.

Vegetarian Vegan Public
Course: Side dish
Preparation time: 10 minutes
Cost per serving: 0,23 €
Energy: 234 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the onions, ginger, and garlic cloves and chop them. Peel the carrot and cut it into large cubes.
  • 2.   Sauté the chopped onions until they become translucent. Add garlic and ginger, but not too much... otherwise, their taste could be overpowering. Now, add the lentils and carrot cubes. Cover with water and simmer for 30 minutes.
  • 3.   Now, add the balsamic vinegar. Cook until the liquid has been completely absorbed. This dish goes well with almost anything. And you can't go wrong serving it with a cabbage salad...

Notes & Suggestions

  • Created by Élisabeth Scotto. Styling by Sergio Da Silva. Photos by Édouard Sicot. Recipes collected by Marina Rozenman.

Ingredients for servings

  • 250 g of dry green lentil
  • 1 carrot
  • 2 onions
  • 2 garlic cloves
  • 1 tablespoon of ginger powder
  • 1 teaspoon of balsamic vinegar
  • salt (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    234 kcal
    12 %
  • Fat
    1,24 g
    2 %
  • of which saturated
    0,23 g
    1 %
  • Carbohydrates
    37,74 g
    15 %
  • of which sugar
    4,66 g
    5 %
  • Protein
    16,82 g
    34 %
  • Fibers
    6,43 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.