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🍽️ Lentil Tartare with Crispy Garlic Bread

373 kcal · 30 min · 4 servings

Ingredients

• lentils, brown 300 g
• garlic cloves 2 pcs.
• thyme, fresh 5 g
• oil 4 tbsp
• baguette 1 pc.
• salt pinch
• shallots 1 pc.
• salad cucumbers 0.5 pc.
• avocado 1 pc.
• celeriac 100 g
• dill, fresh 20 g
• organic limes 1 pc.
• sugar 1 tsp
• mustard 2 tbsp
• pepper, black ground pinch
• cress bed 20 g

Instructions

1. 1. Rinse the lentils thoroughly under running water.
2. 2. Place the lentils in a pot and cover them with about 700 milliliters of water.
3. 3. Bring the water to a boil and cook the lentils over medium heat for about 25 minutes until they are soft.
4. 4. Peel the garlic and slice it into thin pieces.
5. 5. Rinse the thyme and dry the leaves well.
6. 6. Heat oil in a pan over low heat.
7. 7. Add the garlic and thyme to the pan and fry for about 3 to 4 minutes to release the aroma.
8. 8. Remove the garlic and thyme from the pan and set them aside.
9. 9. Slice the baguette.
10. 10. Fry the baguette slices in the pan for about 1 to 2 minutes until golden brown.
11. 11. Place the toasted bread on kitchen paper to drain.
12. 12. Sprinkle the bread with salt.
13. 13. Halve the shallot and peel it.
14. 14. Dice the shallot finely.
15. 15. Rinse the cucumber and cut it lengthwise into quarters.
16. 16. Remove the seeds from the cucumber pieces.
17. 17. Cut the deseeded cucumber pieces into small cubes.
18. 18. Halve the avocado and remove the pit.
19. 19. Scoop the avocado flesh out of the skin with a spoon.
20. 20. Dice the avocado flesh into small cubes.
21. 21. Rinse the celery and trim the ends.
22. 22. Dice the celery finely.
23. 23. Rinse the dill and shake it dry.
24. 24. Finely chop the dill.
25. 25. Halve the lime.
26. 26. Squeeze the juice from the lime.
27. 27. Add the dill, sugar, mustard, and lime juice to a bowl.
28. 28. Mix the ingredients for the dressing well together.
29. 29. Season the dressing generously with salt and pepper.
30. 30. Place the cooked lentils in a colander.
31. 31. Rinse the lentils briefly under cold water.
32. 32. Toss the still lukewarm lentils with the dressing.
33. 33. Gently fold the prepared vegetables into the lentils.
34. 34. Plate the lentil tartare.
35. 35. Sprinkle the tartare with cress.
36. 36. Serve the tartare together with the garlic bread.

Nutrition per serving

• kcal: 373
• Protein: 16 g · Fett/Fat: 16 g · Carbs: 45 g