in Recipes

Lentils in orange – champagne – vinegar

updated

Spread the love

Ingredients for 6 servings:

  • 400 g lentils, brown
  • 1 tbsp vegetable broth, granulated
  • 5 oranges
  • 6 tbsp vinegar (orange champagne vinegar)
  • 2 spring onions
  • 2 tbsp olive oil, mild (there is an orange olive oil from Ursini)
  • Salt and pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the lentils in vegetable stock according to the package instructions. In the meantime, fillet the oranges. Cut each segment into thirds. If you’re in a hurry, you can simply use a can of mandarin oranges as an alternative. Stirring later will also separate the small mandarin oranges. Finely chop the spring onions. After draining the lentils, add the citrus segments, vinegar, oil, and spring onions to the lentils and mix well. Season with salt and pepper. Served warm, it makes a lovely, unusual side dish, but we also often eat it cold as a lentil salad. Then it makes a lovely starter, for example, with Asian dishes.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Kaiserinschmarrn

Bolognese ragu