Makes: 2 servings

30 to 45 minutes


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  • 120g green lentil from le Puy
  • 1 carrot
  • ½ cooked red beet
  • 1 Zucchini
  • 1 shallot
  • 1 radish
  • Some Basil leaves
  • ½ beet Chioggia
  • The juice of an orange
  • Juice of 1/2 lemon
  • Olive oil, salt, pepper


1. Cook the green lentils for 25 min in boiling water. Switch to cold water to stop cooking, put a drizzle of olive oil, salt and pepper and shallot.

2. Using a melon baller, make balls of vegetables (carrots, Zucchini, beets), Cook in boiling water (5 min for courgettes and 10 min for carrots). Salt and pepper.

3. Using a mandoline, cut thin slice of Chioggia beets and radishes.

4. In a bowl, mix the juice of 1/2 lemon and 1/2 orange, salt olive oil and pepper.
Prepare the plate and enjoy.

Recipe by Sabarot

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