Vegetarian lentil and avocado tartar

Utensils

• Kitchen scale
• Small knife or paring knife
• Wooden board
• Soup spoon
• Medium pot
• Cooking spoon
• Medium glass bowl
• Small bowl
• Plating rings
• Plate
• Refrigerator

Ingredients

1x2x3x

Ingredients for 2 people:

• 100 g raw lentils - approximately
• 1 large avocado
• ½ lemon
• 1 medium tomato
• 5 cm kombu seaweed
• 20 fresh lamb's lettuce sprouts
• pumpkin seeds
• unrefined salt
• black pepper
• extra virgin olive oil

Step-by-step preparation

35. Boil the organic lentils - the minutes indicated by the manufacturer - with the Kombu seaweed to avoid gas and bloating.

36. Peel the tomato and cut it into small pieces. Mix it with the lentils and season with salt and pepper to taste.

37. Cut the avocado into pieces and add the juice of ½ lemon, a pinch of unrefined sea salt and pepper. Optionally, add a splash of Extra Virgin Olive Oil.

To assemble the tartar:

38. Find a tartar container or a circular container of the appropriate size. First, put a layer of lamb's lettuce (this is what will be seen on top of everything).

39. Then add the avocado and spoon it over so that it binds without becoming too creamy.

40. Add the pumpkin seeds.

41. Add the lentil mixture with tomato pieces at the end and spoon it over again so that everything is compact.

42. Leave to cool in the fridge until it is time to eat.

43. Turn the container that we have used upside down onto a flat plate and carefully remove it, forming the tartar.

Notes

The most outstanding properties of this recipe are:

• Legumes are a food rich in vitamins (B1 and B2), proteins and minerals. Lentils are one of the most important sources of iron, and they also provide us with a lot of energy.
• Seeds in general are rich in Omega3 fatty acids, essential for a Healthy + Energetic and Nutritious diet.
• Avocado is an excellent source of healthy fat, it provides us with vitamin E and helps us eliminate toxins.
• Seaweed is remineralizing and a great source of calcium. It also helps eliminate heavy metals.

nutritional values ​​/ serving

Calories: 459 kcal Carbohydrates: 43g Proteins: 17g Fats: 25g Saturated fats: 4g Trans fats: 1g Sodium: 602 mg Potassium: 1287 mg