Cook the red lentils for 10 to 15 minutes in a pan of boiling water.
Drain, set aside.
Peel and cut the sweet potato into cubes, peel and chop the ginger, crush the lemon grass and cook in the pressure cooker for 5 minutes with turmeric on fairly high heat with 2 cm of water.
Juice the lemon.
Place in the blender: the DUCK FAT “L’Intense” Sublim’, the drained lentils, the sweet potato with the ginger but without the lemon grass stems, and the nuts and blend for quite a long time to obtain a creamy texture.
Add the lemon juice and salt to taste.
Tip: you can also add some fresh coriander.
An appealing, easy-to-digest dish.
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
You will love this cauliflower soup’s delicious velvety texture.
Salmon, goose fat, and a hint of spice: this is a perfect dish for the festive season!
Creamy mashed potatoes enriched with smoked bacon and truffles? What a delight!
Need an idea for a festive occasion? No stress, we’ve got you covered!
Perfect in the autumn and excellent with a pan-fried slice of foie gras for the holidays!
for a colourful antidote to the grey winter sky
No more prisoners of greyness! A little color on our tables
Prepare your luggage, we are leaving for Sicily