Lentil biscuits with peanut-chili sauce

Name: Lentil biscuits with peanut-chili sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Dish lenses; 1 (approx. 275 g) baby onion; 150 g Carrots; 125 g Spring onions; 2-3 Garlic cloves; 8 TABLESPOONS Oil; 2-3 TABLESPOONS Peanut cream with peanut pieces; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Chilli powder; 250 g cherry tomatoes; 200 g Lamb's lettuce; 4 TABLESPOONS White wine vinegar; 1/2 bunch Parsley; 7-10 Tbsp ground cilantro; 100 g Flour; 1 Egg; 1 red chilli pepper; 7-10 Tbsp Coriander green and peanuts

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Dish lenses
1 (approx. 275 g) baby onion
150 g Carrots
125 g Spring onions
2-3 Garlic cloves
8 TABLESPOONS Oil
2-3 TABLESPOONS Peanut cream with peanut pieces
1/4 l Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
7-10 Tbsp Chilli powder
250 g cherry tomatoes
200 g Lamb's lettuce
4 TABLESPOONS White wine vinegar
1/2 bunch Parsley
7-10 Tbsp ground cilantro
100 g Flour
1 Egg
1 red chilli pepper
7-10 Tbsp Coriander green and peanuts

Directions

1
Soak the lentils in water overnight. Pour onto a sieve and drain. Peel and finely chop the onion. Clean, peel and finely dice the carrots. Clean, wash and cut spring onions into rings. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan, add 3/4 of the onions and half of the garlic and fry. Add spring onions, carrots and lentils, also fry briefly.
2
Deglaze with 600 ml water, cover and cook over medium heat for about 40 minutes. Meanwhile heat 2 tablespoons of oil in a small pot, sauté the remaining onions and garlic. Stir in peanut cream. Deglaze with stock and cream. Season with salt, pepper, sugar and chili. Simmer sauce at low heat for 3-4 minutes and keep warm. Wash and halve the tomatoes. Wash, clean and drain the salad. For the vinaigrette, mix vinegar, salt, pepper and sugar. Add 2 tablespoons of oil. Wash parsley, dab dry and chop finely. Remove the lentils from the heat. Season with salt, pepper and coriander. Sift flour over it and stir in. Stir in egg and parsley as well.
3
Wash, clean and drain the salad. For the vinaigrette, mix vinegar, salt, pepper and sugar. Add 2 tablespoons of oil. Wash parsley, dab dry and chop finely. Remove the lentils from the heat. Season with salt, pepper and coriander. Sift flour over it and stir in. Stir in egg and parsley as well. Clean the chilli pepper, cut lengthwise, remove seeds, wash and chop finely. Put the rest of the oil in portions into a large pan, heat it up and fry four lentil biscuits on each side at medium heat for about 3 minutes. Keep warm. Fry 8 more lentil biscuits with the remaining lentil mixture. Mix salad, tomatoes and vinaigrette. Arrange 3 lentil biscuits each, garnished with coriander as desired, and some salad on plates. Sprinkle with chilli and add peanuts to taste
4
Clean the chilli pepper, cut lengthwise, remove seeds, wash and chop finely. Put the rest of the oil in portions into a large pan, heat it up and fry four lentil biscuits on each side at medium heat for about 3 minutes. Keep warm. Fry 8 more lentil biscuits with the remaining lentil mixture. Mix salad, tomatoes and vinaigrette. Arrange 3 lentil biscuits each, garnished with coriander as desired, and some salad on plates. Sprinkle with chilli and add peanuts to taste