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LENTILS WITH FENNEL, AVOCADO AND A TOUCH OF CORIANDER

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4

30 min

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INGREDIENTS

  • 400g of brown lentils

  • 1 large carrot

  • 1 leek

  • 2 tablespoons of Jang (optional)

  • 120g fennel bulb

  • 80g spring onion

  • 1 bunch coriander Groots

  • 1 bunch of mint Groots

  • Freshly ground black pepper

  • 2 small avocados

  • Salt

  • Extra virgin olive oil

  • Coriander flowers (optional)

PREPARATION

  1. We cut the carrot and the leek into 3 or 4 pieces.

  2. We wash the lentils and put them in a pot together with the carrot and leek pieces. We add salt to taste.

  3. We cover the lentils with water, two or three fingers on top, and put the pot on the fire at high temperature.

  4. When it boils, lower the heat to a minimum and cook with the pot covered for about half an hour. We will test to see if they are tender before removing them from the heat.

  5. When the lentils are done, remove the carrot and leek and add the Jang (optional) if we want to add a touch of flavor.

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Seasoning:

  1. We clean and chop the fennel and onion, as well as the aromatic herbs, coriander, and mint.

  2. We chop these ingredients and season with salt, black pepper, and oil.

  3. We peel the avocados and dice them just before serving.

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Plated: we serve the lentils with a little cooking broth. We distribute in the center of each plate the avocado and the fennel preparation, coriander, and finish with a drizzle of oil.

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