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\n<\/li>\n<\/ul>\n
Tailler les l\u00e9gumes et l\u2019oignon en d\u00e9s. Faire revenir avec le laurier et la gousse d\u2019ail enti\u00e8re dans 1cs d\u2019huile d\u2019olive. Ajouter 2cc de concentr\u00e9 de tomates et les lentilles, laisser revenir un instant. Mouiller le bouillon, couvrir et laisser fr\u00e9mir env. 25 min. Emincer les champignons, hacher 1\/2 bouquet de persil plat et saisir le tout dans 3cs d\u2019huile d\u2019olive. M\u00e9langer avec 2cs de vinaigre balsamique rouge, les lentilles et 100g de demi-cr\u00e8me pour sauce. Porter de nouveau \u00e0 \u00e9bullition, saler et poivrer.<\/p>\n
Conseil: utiliser des champignons s\u00e9ch\u00e9s (20g de morilles par ex) mis \u00e0 tremper, puis \u00e9goutt\u00e9s, coup\u00e9s menus et cuits d\u00e8s le d\u00e9but avec les l\u00e9gumes.<\/p>\n
Source: recette sur l\u2019emballage h\u00e9h\u00e9<\/small><\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"
Pour 4 personnes: 300g lentilles vertes 1 carotte,\u00a010 cm de poireau, 300g champignons de Paris ou autres l\u00e9gumes \u00e0 choix 1 oignon 1 feuille de laurier 1 gousse d\u2019ail 6dl bouillon huile d\u2019olive, concentr\u00e9 de tomates, persil plat, sel, poivre vinaigre balsamique rouge 100g de<\/p>\n
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