Warm lentils with raspberry vinegar and white pudding skewers breaded in pine nuts
- For the lentils:
- 250 g green lentils "du puy"
- 1 shallot
- finely minced
- 4 tbsp walnut oil
- 2 tsp balsamic vinegar
- 2 tsp raspberry vinegar
- The white pudding skewers:
- 2 white puddings
- 1 egg yolk
- 30 g flour
- 30 g of pine nuts
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Budget Friendly
Cook the lentils for 25 to 30 minutes in plenty of salted water. They should be al dente, tender yet still slightly crunchy. It's important to not overcook them or they will become mushy. Reserve.
Remove the "skin" of the white pudding sausage (if you're sure of your butcher and the quality of their white pudding).
Cut the pudding into sections about 1.5cm thick.
Coat with flour, then dip them into the beaten egg yolk, add seasoning, then roll in the breadcrumbs and crushed pine nuts.
Heat a little butter and olive oil in a nonstick frying pan. Fry 3-4 minutes on each side, then prick two or three sections onto the skewers.
Prepare the dressing by mixing balsamic vinegar, raspberry vinegar and walnut oil.
Check the temperature of the lentils (they should be warm, so reheat if necessary) and add the dressing and the finely sliced shallot.
Place a portion of lentils on each plate, place the skewers beside them (not on the lentils or the breadcrumbs will become soggy).