Lentil Tartar on Fine Beans

A bean recipe for every taste:

Bring some water to a boil in a saucepan. Pour in the lentils, hang a sieve with the beans over it, cover the saucepan. Make the lentils in about Twenty min, remove the beans before, once they have a crunchy bite.

Meanwhile, whisk the sauce ingredients until creamy and divide into two baking bowls.

In one baking bowl, add the beans as well as the nut oil form, mix thoroughly and set aside with the lid closed (do not refrigerate).

Chop kitchen herbs, fennel, carrot and nuts separately.

Drain lentils and add warm to the second sauce pan form. Add minced carrot, fennel and culinary herbs and marinate with lid closed at room temperature for 120 minutes.

Before serving, cut the cherry tomatoes in half. Arrange the beans on plates decoratively – e.g. as a pyre, evenly distribute the tomato halves in it and sprinkle the chopped nuts on top. Pile the lentil tartar in the middle and garnish with parsley and chives.

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