200g green lentils
1000g water
500g cauliflower (cut into florets)
1 celery stick (60g, roughly chopped)
1 carrot (80g, roughly chopped)
30g Thermomix meat or vegetable concentrate
2 cloves of garlic (unpeeled)
Cauliflower Dressing
2 tbsps red wine vinegar
1 tbsp extra virgin olive oil
Salad Dressing
2 tsps tumeric
30g lime juice (I used lemon juice)
40g extra virgin olive oil
30g spring onions, finely chopped (I used yellow onion since I didn't have spring onions)
80g tomato concassé
- Place lentils in a bowl, cover with some water, let them rest for 1 hour
- After 1 hour passed wash and drain lentils
- Place lentils, water, celery stick, carrot and garlics in TM Bowl
- Place cauliflower in Varoma Bowl. Season with salt
- Place Varoma Bowl and cook for 20 minutes at Varoma Temperature on Reverse / Soft Speed
- Set cauliflowers aside. (They won't be cooked completely but remain a bit crunchy)
- Continue to cook lentils 15 minutes more at Varoma Temperature on Reverse / Soft Speed
- In the meantime place cauliflowers in a bowl and dress with red wine vinegar and oil
- Drain lentils. Remove celery, carrot and garlics
- Mix all sauce ingredients in a bowl (tumeric, lime juice, olive oil, spring onion and tomato concasse)
- Put tepid lentils in a bowl. Dress with salad sauce and mix. Add also cauliflowers. Mix and serve tepid or cold.
Afiyet olsun...
It is adapted with a few changes from a recipe called as Cavolfiore Caldo con Insalata di Lenticche in Natale con Bimby Book
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