LENTILS JAM RECIPE BY EAT WELL 101

Green Lentils Jam

Green Lentils Jam

Christina Cherrier

What? Lentils? Keep cool… This recipe was found inside an Regal magazine issue from Regis Marcon, head of a restaurant awarded by three Michelin stars but also the source of a product line from Haute-Loire in France. It worked so… original!

The proof that this jam with lentils and vanilla together to a stunning result: a reminiscent texture and flavors of chestnut cream.

 Ingredients  list for a jar of Green Lentils Jam

  • 1/2 cup (100 g) green lentils
  • 1/2 cup (100 g) caster sugar
  • A vanilla bean
  • 1 inch (2,5cm) fresh ginger
  • Zest of 1/2 orange untreated
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Directions: Green Lentils Jam

Cook the lentils for 20 minutes in 6 times their volume of water (unsalted if the skin hardens) then drain.
Prepare a syrup by boiling 4 cups (1/2 liter) of water with the sugar, the peeled and detailed sticks of ginger, and vanilla bean (seeded with a knife).
Pour pre-cooked lentils and let them confit over low heat for 1 hour.

Remove the pieces of ginger and vanilla bean, add the orange zest and mix everything to obtain the least grainy consistency possible.
Pass the result through a sieve, set jar (previously boiled and returned on a clean cloth) and allow to cool before refrigerate. And now: a surprising but super-fragrant result, perfect with cheese or for a simple bite with pancakes, terrible!

Photo by Cécile

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Green Lentils Jam