Lentil Stew with Vegetables and Shrimps
A hearty stew of Beluga and mountain lentils with vegetables, finished with QimiQ Sauce Base and served with ready-to-eat shrimps. Makes 4 portions.
Ingredients
| 125 g | QimiQ Sauce Base |
| 160 g | Beluga lentils, soaked |
| 160 g | Mountain lentils, soaked |
| 60 g | Red onion(s), chopped |
| 40 ml | Olive oil |
| 10 g | Garlic, chopped |
| 125 ml | White wine |
| 250 ml | Water |
| 1 | Bay leaf |
| 40 g | Leek, chopped |
| 40 g | Yellow carrot, peeled |
| 40 g | Carrot(s), peeled |
| 60 g | Bean shoots |
| — | Salt, to taste |
| — | Black pepper, freshly ground |
| 10 g | Parsley, fresh |
| 160 g | Shrimps, ready to eat |
Instructions
- Rinse the soaked lentils and drain.
- Fry the onions in olive oil until translucent. Add the garlic and lentils and fry until glassy.
- Douse with the white wine and reduce by half. Add the water and cook until the lentils are tender.
- Fry the vegetables in olive oil and add to the lentils.
- Finish with the QimiQ Sauce Base, season to taste and add the parsley.
- Serve with the shrimps.