Lentil Porridge with Steamed Vegetables

Breakfasts | Russian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a popular American restaurant.

Ingredients

Lentils - 3.2 oz
Chicken Broth - 6 fl oz
Carrot - 6 oz
Onion - 6 oz
Celery salt - 6 oz
Potato - 0.7 oz
Thyme - 0.1 oz
Sun-Dried Tomatoes - 2.5 oz
Arugula - 1.1 oz
Olive Oil - 0 fl oz
Dried avellana - 0 oz
Bay leaf - 1 piece
Ground Black Pepper - 0.1 oz
Water - 3 qt

Step by Step guide

Step 1

Prepare vegetable broth: Wash and peel 150 grams of carrots, 150 grams of onions, and 150 grams of celery. Pour in 1.5 liters of water, add a bay leaf and pepper, and simmer on low heat for two hours after bringing to a boil. Strain the broth.

Step 2

Rinse the lentils and cook them in broth according to the package instructions.

Step 3

Prepare a cream from steamed vegetables: wash and peel the carrots, onions, and celery. Cut them into 2x2 cm cubes. Add olive oil, thyme, and salt. Vacuum seal and cook until tender in boiling water or a combi oven. Blend everything until smooth.

Step 4

Add finely chopped sun-dried tomatoes and vegetable cream to the hot lentils, mix everything well, and transfer to a deep plate. Top with a bit more vegetable cream and arugula, drizzle with olive oil, and sprinkle with dried olives.