Gastronomixs

Artichoke daal saag

Creation by Pascal Jalhay, Executive Chef at R&D Creadome, Lelystad, the Netherlands.

Artichoke daal saag

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Ingredients

50

g

orange lentils

100

g

artichokes, cooked

 

 

spinach

½

leaf

young bay leaf

1

tsp

cumin

1

tsp

coriander

2

 

cinnamon sticks

2

 

star anise

½

 

onion, finely chopped

1

 

garlic, finely chopped

Preparation method

  • Wash the lentils and soak for approximately four hours. Then cook the lentils until done.
  • Temper the spices with the garlic and onion until it releases its fragrance and the onions have browned.
  • Add the spinach and cook until the spinach has wilted.
  • Finely chop the artichokes and add to the mixture.
  • Then add the cooked lentils. 

Serving suggestions

  • This component can be used on its own or be used as a base for an amuse-bouche with tomato, sweet peppers, and fennel.

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