Basic Preparation Beluga Lentils

200 g beluga lentils

300 ml water

1 shallot

halved

1 clove

1 bay leaf

½ tsp salt

2 tsp olive oil

Rinse lentils under running cold water, drain. Place the lentils with the water into an ovenproof dish. Stick the clove into the shallot and add it to the lentils with the bay leaf. Place the tray on a wire shelf in the cold cooking space and steam at 100 °C for approximately 30 minutes. Take out and mix in the salt and olive oil.

Damping 100 °C i 30 min