Lentil Salad, Carrot Soup, Trout Carpaccio

5 from 2 votes
Prep Time 45 mins
Cook Time 30 mins
Rest Time 12 hrs
Total Time 13 hrs 15 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 188 kcal


Lentil Salad:

  • 150 g Lentils red
  • 150 g Beluga lentils
  • 150 g Lentils brown
  • 0,5 Pc. Cucumber
  • 1 Pc. Red peppers
  • 2 tsp Curry
  • 2 tsp Salt
  • 2 Pc. Dried chilli pepper
  • 4 tbsp Olive oil
  • 2 tbsp Balsamic vinegar

Carrot Soup:

  • 400 g Carrots
  • 1 tsp Butter
  • 1 tsp Sugar
  • 600 ml Vegetable broth
  • 150 ml Milk
  • 1 tsp Turmeric
  • 1 tsp Anise

Trout carpaccio:

  • 5 Pc. Trout fillet
  • 1 Pc. Red Onion
  • 1 tsp Capers
  • 0,5 Pc. Lemon
  • 3 tbsp Olive oil
  • 1 tsp Dried parsley
  • Salt
  • Pepper


Lentil Salad:

  • Cook the lentils separately according to their cooking time. Drain, quench and let cool. Meanwhile, peel the cucumber and clean the pepper. Roll both dice.

Carrot soup

  • Clean the carrots, cut them into small pieces and sauté in butter. Caramelize with the sugar. Pour in the vegetable stock until all the carrots are covered. Season with anise and turmeric.
  • When the carrots are soft, puree them with the food processor. Pour the broth up if you like the consistency. Put milk foam on top as an "eye catcher" and fry the green of the carrot.

Trout carpaccio:

  • Cut the trout fillet into thin strips. Cut an onion into thin rings. Mix with capers and spices. Let it steep for a long time.


Serving: 100gCalories: 188kcalCarbohydrates: 15.9gProtein: 6.3gFat: 11g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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