Truffled Beluga Lentils

Ingredients

• 125 g beluga lentils
• 1 large shallot
• 2 tbsp olive oil
• 400 ml Poultry broth
• 1 bay leaf
• 50 g small carrots
• 50 g celery root (1 piece)
• 1 small stalk of leek
• black pepper to taste
• 1 tbsp apple syrup
• 80 g black forest ham
• 1 tbsp truffle oil
• 0.5 bunch Chives
• 1 small truffle

Instructions

1. 1.

   Rinse the lentils in cold water and drain well. Peel the shallot and dice finely.

2. 2.

   Heat the oil, sauté the shallot over medium heat until translucent. Add the lentils and stir for 2 minutes.

3. 3.

   Pour in the broth and bring to a boil. Add the bay leaf and simmer over medium heat, stirring occasionally, for about 35 minutes (you may need to add more liquid depending on the lentils' dryness).

4. 4.

   Meanwhile, peel and clean the carrots and celery root. Wash the leek. Dice the white part of the leek as well as the carrots and celery root into very small cubes. Add them to the lentils 10 minutes before the end of cooking and continue simmering.

5. 5.

   At the end of cooking season the lentils with salt, pepper, and apple syrup. Let cool.

6. 6.

   Slice the ham into very thin strips.

7. 7.

   Just before serving stir in the truffle oil.

8. 8.

   Wash the chives, dry, and cut into fine ribbons. Grate the truffle. Spoon the lentils onto small plates, top with chives, truffle shavings, and ham, and serve.