CORAL LENTILS CHERRYTOMATO BASIL
4 servings / Total Time: 1 hour
In this recipe, coral lentils are combined with the freshness of multicolored cherry tomatoes, basil, leek, and red onion. SHO – Fond Clair Concentré adds depth to the whole, while a touch of extra virgin olive oil brings out the flavors with simplicity and elegance.
| Ingredients | Quantity |
|---|---|
| Coral lentils | 180 g |
| Multicolored cherry tomatoes | 500 g |
| Water | 500 g |
| Basil | To taste |
| Extra virgin olive oil | To taste |
| SHO – Fond Clair Concentré | 50 g |
| Red onion | 1 piece |
Instructions
- Using a Japanese mandoline, slice the leek into fine rounds and the red onion into thin slices.
- Rinse the coral lentils well. In a saucepan, mix the water with 40 g of SHO – Fond Brun Concentré and cook the coral lentils for 13 to 15 minutes, or until tender. Strain and cool. Toss with a drizzle of extra virgin olive oil.
- In a deep bowl, combine the coral lentils with the fond and mix in the halved multicolored cherry tomatoes. Add the basil leaves and the red onion slices.
