Makes: 2 servings

30-45 minutes


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  • 120g (4.2 oz) Le Puy green lentils
  • 1 carrot
  • ½ cooked red beet
  • 1 Zucchini
  • 1 shallot
  • 1 radish
  • A few leaves of Basil
  • ½ beet Chioggia
  • Juice of 1 orange
  • Juice of 1/2 lemon
  • Olive oil, salt, pepper


1. Bake for 25 minutes Le Puy green lentils 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 vegetables balls (carrots, Zucchini, beet). Cook in boiling water (5 min for zucchini 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.
Mix everything.

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