What? Lentils? Keep cool… This recipe was found in a Regal magazine issue by Regis Marcon, head of a restaurant awarded three Michelin stars and the source of a product line from Haute-Loire, France. It worked so… original! The proof that this jam, with lentils and vanilla together, makes a stunning result: a texture and flavors reminiscent of chestnut cream.
Photo credit: © Eatwell101.com
Ingredients list for the Green Lentil 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
Directions
1. Cook the lentils for 20 minutes in 6 times their volume of water (unsalted if the skin hardens), then drain.
3. Prepare a syrup by boiling 4 cups (1/2 liter) of water with sugar, peeled and sliced ginger sticks, and a vanilla bean (seeded with a knife).
4. Pour pre-cooked lentils and let them confit over low heat for 1 hour.
5. Remove the ginger and vanilla bean pieces, add the orange zest, and mix everything to achieve the least grainy consistency possible.
6. Pass the result through a sieve, set the jar (previously boiled and returned on a clean cloth), and allow to cool before refrigerating. 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 Recipe
This jam with lentils and vanilla makes a stunning result: a texture and flavors reminiscent of chestnut cream.
Ingredients
- 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
Instructions
- 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 sugar, peeled and sliced ginger sticks, and a vanilla bean (seeded with a knife).
- Pour pre-cooked lentils and let them confit over low heat for 1 hour.
- Remove the ginger and vanilla bean pieces, add the orange zest, and mix everything to achieve the least grainy consistency possible.
- Pass the result through a sieve, set the jar (previously boiled and returned on a clean cloth), and allow to cool before refrigerating. And now: a surprising but super-fragrant result, perfect with cheese or for a simple bite with pancakes, terrible!
Nutrition
Nutrition information for this recipe.
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