The latest RTL of 2021 takes you every day to the restaurant of a wonderful chef with a holiday recipe. This Tuesday, December 21, we are in the kitchens of Anicia restaurant in Paris with chef François Gagner. He discovers his original recipe a walnut lentil humus for Christmas aperitif.
For this recipe you need 300 g of green Puy lentils, 1 clove of garlic, juice of 1 lemon, 2 tablespoons of sesame puree, 3 tablespoons of hazelnut oil. You will also need 50 g of walnut powder, half an onion, 2 pinches of cumin, 1 pint of Espelette pepper, 1 small pinch of star anise powder, fine salt, ground pepper.
The day before, we cook the lentils in a large pot filled with cold water with thyme, bay leaf. Cook until the lentils are crushed under your fingers. When cooked, strain them, mix with all the other ingredients until you get A. very fine և homogeneous puree.
Add the minced garlic clove, a little chopped onion and the rest of the ingredients. Adjust the seasoning if necessary. Freeze lentil humus with walnuts until ready to serve, ideally accompanied pita bread.
Loan: Pierre Herbulo / RTL