Apple carpaccio with balsamic lentils

Balsamic lentils

1. Bring the vegetable stock to the boil in a small pan.
2. Cook the lentils in the vegetable stock until al dente, then drain.
3. Peel and finely dice the onions.
4. Peel and finely dice the carrots.
5. Peel and finely dice the celery.
6. Peel and finely dice the garlic.
7. Clean the spring onions and cut into fine rings.
8. Heat the olive oil in the small pan.
9. 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.
10. Add the lentils, red wine and brown sugar and simmer over a high heat until the liquid has evaporated.
11. Season the lentil salad with balsamic vinegar, cocoa, salt and pepper.
12. Stir some of the finely chopped spring onions into the lentil salad and sprinkle some over the top.

Apple carpaccio

1. Squeeze the juice from half the lemon.
2. Cut out the core of the apples with an apple corer.
3. Slice the apples into rings, i.e. as whole slices with the hole from the core cut out in the middle.
4. Drizzle the apple slices immediately with the lemon juice.
5. Arrange the apples in a fan shape on the plates like a carpaccio.
6. Place the balsamic lentils in the middle of the apple slices.