Spring onion

Enjoy the benefits of lentils with this easy to make recipe

For 2 people, this recipe contains :

250 g lentils

300 g of carrots

1 shallot

In addition, you will need :

1 tbsp. vinegar 

2 tbsp. mustard

Preparation:

1. Bring 250 g of lentils to a boil with 3 times their volume of water, without salt. Cook for 20 to 30 minutes, then drain.
2. Peel and dice the carrots. Peel and chop a shallot. In a salad bowl, mix 2 tbsp of mustard with 1 tbsp of vinegar. Add salt and pepper, then 4 tbsp. of olive oil and mix with a fork until well emulsified.
3. Add shallots, lentils and carrots. Mix and set aside in a cool place.

It's ready!

The MagicTip: this recipe lends itself to all sorts of modifications, you can add vegetables of your choice in small cubes according to your tastes and what is left in the refrigerator ;)

Allergens: shallots and mustard

A quick trip to Bombay?

For 4 people, this recipe contains:

2 plain yoghurts

½ grated cucumber

2 chopped spring onions

In addition, you will need:

1 tsp. coriander powder

1 tsp. cumin powder

Preparation:

1. In a bowl, combine the grated cucumber, the two plain yogurts and the chopped spring onions.
2. Add the spices, salt and let rest in the fridge until ready to serve.

It's ready!

The MagicTip : serve on the side to a spicy curry to bring a refreshing touch to the meal.

Allergens: contains dairy products and onions.

Fresh and lively on the plate

For 2 people, this recipe contains :

250g cooked beetroot

15cl coconut milk

2-3 round radishes

Half a cucumber (1 cucumber)

A few sprigs of coriander

1 bunch of onions

1 lime

In addition, you will need :

1 slice of bread

1 clove of garlic

salt and pepper

A blender

Ice cubes

Preparation :

1. First, peel and crush the garlic. Wash the radishes and cut them into half slices (with a mandolin if you have one).

2. Peel the cucumber and cut it into thin slices. Set aside. 

3. Next, peel the beetroot and cut it into pieces. Do the same with the onion. 

4. Take the bread and remove the crumb. Soak it in the coconut milk. 

5. Put the garlic, onion, beetroot, lime juice, bread crumbs, coconut milk and ice cubes (if you like) in a bowl. Blend finely. 

6. Season with salt and pepper.

7. Arrange gazpacho in bowls and add sprigs of fresh coriander. 

It's ready!

The MagicTip: for a little more spice, you can add a little curry powder.

Allergens: contains gluten, lactose, garlic, onion