Moroccan carrot salad with beluga lentils
Preparation 200 g beluga lentils Soak the beluga lentils in cold water for 12 hours before cooking. 150 g purple heritage carrots e.g.
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 200 g beluga lentils
- 150 g purple heritage carrots
- 150 g yellow carrots
- 150 g carrots
- 3 cloves of garlic
- 3 tbsp olive oil
- 100 ml water
- 20 ml white wine vinegar
- 2 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp coriander seeds
- 1 tsp garam masala
- Black pepper
- Salt
- ½ bunch of coriander
- ½ bunch of parsley
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