Apple carpaccio with balsamic lentils
Lentils, balsamic vinegar, apple, rosemary, red wine, celery, carrots, spring onions
40 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für Personen
Balsamic lentils
200 g plate lentils
500 ml vegetable stock
1 onion
1 carrot
100 g celery
1 garlic clove
2 spring onions
3 tbsp olive oil
1 sprig rosemary
1 bay leaf
100 ml red wine
1 tsp cocoa
3 tbsp balsamic vinegar
1 tbsp brown sugar
salt
pepper
Apple carpaccio
0.5 lemon
2 apples
Zubereitung
Balsamic lentils
- Bring the vegetable stock to the boil in a small pan.
- Cook the lentils in the vegetable stock until al dente, then drain.
- Peel and finely dice the onions.
- Peel and finely dice the carrots.
- Peel and finely dice the celery.
- Peel and finely dice the garlic.
- Clean the spring onions and cut into fine rings.
- Heat the olive oil in the small pan.
- Sauté the onion, carrot and celery cubes with the garlic cubes, rosemary sprig and bay leaf in the heated olive oil until the onions are translucent.
- Add the lentils, red wine and brown sugar and simmer over a high heat until the liquid has evaporated.
- Season the lentil salad with balsamic vinegar, cocoa, salt and pepper.
- Stir some of the finely chopped spring onions into the lentil salad and sprinkle some over the top.
Apple carpaccio
- Squeeze the juice from half the lemon.
- Cut out the core of the apples with an apple corer.
- Slice the apples into rings, i.e. as whole slices with the hole from the core cut out in the middle.
- Drizzle the apple slices immediately with the lemon juice.
- Arrange the apples in a fan shape on the plates like a carpaccio.
- Place the balsamic lentils in the middle of the apple slices.
UNser TIPP
You can use different apple varieties for the carpaccio, e.g. Granny Smith, Jonagold, or Elstar. Smaller lentil varieties such as Le Puy or Beluga lentils are also suitable.
