Truffled Beluga Lentils
Truffled Beluga Lentils - A luxurious appetizer in a small bite
Healthy, because
Even smarter
Nutritional values
Lentils, beans, and peas keep blood sugar levels in check. The body uses them slowly, meaning that the sugar levels rise and fall evenly and without major fluctuations. This prevents hunger pains and energy crashes.
Truffles are expensive and difficult to find. If you want to skip them, just use a bit more truffle oil.
(Percentage of daily recommendation)
| Calorie | 107 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 7 mg |
Ingredients
- Ingredients
- 4 ozs Beluga lentil (or black lentils)
- 1 large shallot
- 2 Tbsps olive oil
- 1 ¾ cups Chicken broth
- 1 bay leaf
- small carrots
- 1 pc Celery root
- 1 small Leek
- peppers
- 1 Tbsp Apple syrup
- 3 ozs Black Forest ham
- 1 Tbsp Truffle oil
- ½ bunch Chives
- 1 small Truffle
Kitchen utensils
Preparation steps
Rinse lentils in cold water and drain well. Peel shallot and chop finely.
Heat oil in a pot over medium heat. Sauté shallots until slightly softened, about 2 minutes. Add lentils and cook, stirring, until coated with oil, 2 minutes more.
Pour in broth and bring to a boil. Add bay leaf and cook over medium heat, stirring frequently, unil lentils are tender, about 35 minutes. (Add additional liquid if lentils become dry before cooking through.)
Meanwhile, peel carrot and celery root. Rinse white part of leek and drain. Finely chop leek, carrot and celery root and stir into lentils about 10 minutes before end of cooking time.
Season lentils with salt and pepper and stir in the apple juice. Let cool.
Cut ham into very thin strips.
Just before serving, mix the truffle oil with the lentils.
Rinse chives, shake dry and mince. Slice truffle. Serve lentils in small spoonfuls, sprinkled with chives, truffle and ham.
