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Braised lentils with vegetables and truffle oil
SERVES 4
60 minutes
FiveStar:
INGREDIENTS
For the dish
- 250 gr. cooked green lentils
- 250 gr. cooked beluga lentils
- 70 gr. onion sofrito
- 40 gr. vegetables brunoise (see pantry)
- 70 gr. slowly roasted tomatoes (see pantry)
- 300 gr. chicken stock (see pantry) or cooking liquid from the lentils
- 80 gr. cold butter
- white truffle oil
- thyme, minced
- chives, minced
- salt
For the green lentils
- 250 gr. green lentils
- 20 gr. olive oil
- 65 gr. onion, large chunk
- 45 gr. carrot, large chunk
- 45 gr. bacon, large chunk
- 20 gr. garlic cloves
- 3 gr. thyme
- 1 bay leaf
- 550 gr. chicken stock (see pantry)
- salt
For the beluga lentils
- 250 gr. beluga lentils
- 65 gr. onion, large chunk
- 45 gr. carrot, large chunk
- 45 gr. bacon, large chunk
- 20 gr. garlic cloves
- 3 gr. thyme
- 1 bay leaf
- 550 gr. chicken stock (see pantry)
- salt
- 20 gr. olive oil
DIRECTIONS
For the dish
- 250 gr. cooked green lentils
- 250 gr. cooked beluga lentils
- 70 gr. onion sofrito
- 40 gr. vegetables brunoise (see pantry)
- 70 gr. slowly roasted tomatoes (see pantry)
- 300 gr. chicken stock (see pantry) or cooking liquid from the lentils
- 80 gr. cold butter
- white truffle oil
- thyme, minced
- chives, minced
- salt
For the green lentils
- 250 gr. green lentils
- 20 gr. olive oil
- 65 gr. onion, large chunk
- 45 gr. carrot, large chunk
- 45 gr. bacon, large chunk
- 20 gr. garlic cloves
- 3 gr. thyme
- 1 bay leaf
- 550 gr. chicken stock (see pantry)
- salt
For the beluga lentils
- 250 gr. beluga lentils
- 65 gr. onion, large chunk
- 45 gr. carrot, large chunk
- 45 gr. bacon, large chunk
- 20 gr. garlic cloves
- 3 gr. thyme
- 1 bay leaf
- 550 gr. chicken stock (see pantry)
- salt
- 20 gr. olive oil
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