Lentils in Lemon-Walnut Sauce
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Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
Lentils in Lemon-Walnut Sauce
Ingredients
- Black Beluga Lentils - 2 cups
- Peeled chestnuts - 2.3 oz
- Meyer Lemon Juice - 1 fl oz
- Citrus Zest Mix - ½ piece
- Brown Sugar - 2 tablespoons
- Table Mustard - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Chopped Green Onions - 1 tablespoon
- Chopped Sage Leaves - 1 tablespoon
Step by Step guide
Step 1
Cook the lentils until tender.
Step 2
While the lentils are cooking, prepare the sauce: blanch the walnut halves, remove the skins, toast them in a pan, and chop them.
Step 3
Mix the mustard, lemon juice and zest, salt, and sugar until smooth, then add to the prepared walnuts.
Step 4
Place the cooked lentils on a plate, drizzle with the sauce, and sprinkle with finely chopped herbs.
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