Puy Lentil & Green Onion Crumble Recipe

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Puy Lentil & Green Onion Crumble
  • Chef: Dinesh Bherwani
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Scoop up a spoonful of creamy puy lentil base, with water chestnut, carrots and more. It also flaunts a crumbly parmesan crust on top! This innovative dish has all the flavours of garlic, tomato, thyme and parsley.

Ingredients of Puy Lentil & Green Onion Crumble

  • For the Puy Lentil Mixture
  • 140 gm puy lentil (cooked)
  • 10 gm green onion / spring onion
  • 40 gm carrot
  • 10 gm water chestnut
  • Salt to taste
  • Black pepper to taste
  • 2 gm finely chopped onion
  • 2 gm finely chopped garlic
  • 2 gm grain mustard
  • 40 gm tomato concasse
  • 10 ml heavy cream
  • 1 gm parsley
  • For the Crumble
  • 30 gm flour
  • 15 gm parmesan cheese
  • Salt to taste
  • Black pepper to taste
  • 2 gms thyme
  • 15 gm unsalted butter(cubed & chilled)

How to Make Puy Lentil & Green Onion Crumble

  • 1.To make the crumble, mix the butter with the flour till it resembles a coarse sand-like texture.
  • 2.Then add the parmesan, chopped thyme, salt & pepper.
  • 3.Mix again till fully combined and let it chill in the fridge.
  • 4.For the Puy Lentil mixture, add oil in a pan, and sauté the garlic & onion. Add the carrot and cook till soft.
  • 5.Now add in the green onion, followed by puy lentil. Do not forget to season at each step as you go. This will help to achieve a better taste.
  • 6.Add the water chestnut and tomato concasse.
  • 7.Add cream when it thickens up and turn the heat off.
  • 8.Finish off by adding mustard & herbs.
  • 9.Taste one last time and adjust the seasoning.
  • 10.Preheat oven at 180 degree. In an ovenproof bowl, add in the lentil mixture and top it with crumble; bake for 15-20 minutes or till the top is nicely brown & bubbling.
  • 11.Drizzle some extra virgin olive oil & enjoy.