Creamy burrata, carrots and lentils with sorrel
A delicate dish where creamy burrata pairs beautifully with the sweetness of roasted carrots and the tender texture of lentils. Fresh sorrel adds a bright, tangy note that perfectly balances the richness of the cheese and the earthy depth of the vegetables, creating a refined, light, and flavorful experience.
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Ingredients
Portions:
4
100 g
green lentils
250 ml
vegetable stock
150 g
orange carrots, peeled and sliced
1 tbsp
Casa olive oil
1 piece
onion, finely chopped
1 pinch
fine salt
1 pinch
ground white pepper
1 piece
burrata cheese
1 tbsp
fresh sorrel, chopped
1 tbsp
fresh chervil, chopped
1 tbsp
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the green lentils under cold water. In a saucepan, combine the lentils with 250 ml of vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes or until lentils are tender.
- While the lentils are cooking, preheat the oven to 200°C. Toss the sliced orange carrots with 1 tbsp of Casa olive oil, a pinch of fine salt, and a pinch of ground white pepper. Spread them on a baking sheet and roast for 15 minutes until tender and caramelized.
- In a skillet, heat 1 tbsp of Casa olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Once the lentils and carrots are ready, combine them in a bowl. Add the sautéed onions and gently mix together. Season with additional salt and pepper if needed.
- To serve, place the lentil and carrot mixture on a plate. Top with the burrata cheese, allowing it to sit at room temperature for a few minutes to soften. Sprinkle with chopped fresh sorrel, chervil, and flat-leaf parsley. Serve immediately.
For an extra burst of flavor, drizzle a little extra virgin olive oil over the burrata before serving.