Sautéed pardina lentils, pickled fennel with ginger and black sesame gravy
Dairy Free | Gluten Free | Restaurants | Vegan

Sautéed pardina lentils, pickled fennel with ginger and black sesame gravy

Ingredients:

Sautéed pardina lentils, pickled fennel with ginger and black sesame gravy

  • 200 g cooked pardina lentils
  • 80 g shallots
  • 20 g fresh lemongrass
  • 50 g extra virgin coconut oil
  • salt and pepper

For the pickle:

  • 1 small fennel bulb
  • 200 ml fresh ginger juice

For the black sesame gravy:

  • 300 ml dark vegetable broth
  • 60 g black sesame paste
  • 8 g KUZU
  1. First of all, chop the shallots and citronella into a very fine brunoise. Poach them in extra virgin coconut oil, then season with salt & pepper. Reserve.

For the fennel and ginger pickle:

  1. Remove the outer layers of the fennel bulb until it reaches the heart. Reserve this part. Finely laminate the other leaves with a mandolin and reserve in water and a little lemon juice so that it doesn’t oxidize.
  2. Peel a couple pieces of ginger, cut them roughly and grind using a blender (you can add a little water to help). Strain through a fine sieve.
  3. Remove the fennel slices from the water, drain well and add them to the ginger juice. Let it pickle for 2 hours.

For the black sesame gravy:

  1. Place the dark vegetable broth in a saucepan and reduce to half its original volume. Lower the heat, add the black sesame paste and stir well. Strain the sauce through a fine sieve to remove any undissolved part and return to a clean saucepan. Rectify with salt.

  2. Dilute the Kuzu in a little water. Add to the black sesame sauce and stir over low heat until combined. Finish with ground black pepper. Reserve.

Plating:

  1. Add a small base of the sautéed lentils to the center of the dish, drizzle some of the black sesame gravy around them & top off with a little fennel and ginger pickle.

By Natalie Jewell

Main Course
Dairy Free, Gluten Free, Restaurants, Vegan

Method:

Sautéed pardina lentils, pickled fennel with ginger and black sesame gravy

  • 200 g cooked pardina lentils
  • 80 g shallots
  • 20 g fresh lemongrass
  • 50 g extra virgin coconut oil
  • salt and pepper

For the pickle:

  • 1 small fennel bulb
  • 200 ml fresh ginger juice

For the black sesame gravy:

  • 300 ml dark vegetable broth
  • 60 g black sesame paste
  • 8 g KUZU
  1. First of all, chop the shallots and citronella into a very fine brunoise. Poach them in extra virgin coconut oil, then season with salt & pepper. Reserve.

For the fennel and ginger pickle:

  1. Remove the outer layers of the fennel bulb until it reaches the heart. Reserve this part. Finely laminate the other leaves with a mandolin and reserve in water and a little lemon juice so that it doesn’t oxidize.
  2. Peel a couple pieces of ginger, cut them roughly and grind using a blender (you can add a little water to help). Strain through a fine sieve.
  3. Remove the fennel slices from the water, drain well and add them to the ginger juice. Let it pickle for 2 hours.

For the black sesame gravy:

  1. Place the dark vegetable broth in a saucepan and reduce to half its original volume. Lower the heat, add the black sesame paste and stir well. Strain the sauce through a fine sieve to remove any undissolved part and return to a clean saucepan. Rectify with salt.

  2. Dilute the Kuzu in a little water. Add to the black sesame sauce and stir over low heat until combined. Finish with ground black pepper. Reserve.

Plating:

  1. Add a small base of the sautéed lentils to the center of the dish, drizzle some of the black sesame gravy around them & top off with a little fennel and ginger pickle.

By Natalie Jewell

Main Course
Dairy Free, Gluten Free, Restaurants, Vegan

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