Project C Project C
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Lentils with grilled peppers, sour cream, white chocolate and dried ham

For 4 servings | Preparation: 1 hour 30 minutes - Cooking time: 10 minutes 


Additional kitchen equipment


200g green lentils 
1 onion 
1 carrot 
1 celery stick 
2 cloves 
1 bouquet garni (parsley stalks – laurel – thyme) 
1 garlic clove 
piece of dried ham 
raspberry vinegar 
olive oil 
salt & pepper

2 red peppers (the sweet variety) 
1.5 shallot 
1 sprig oregano 
3 sprigs thyme 
1 sprig rosemary 
3 sprigs savory 
4 tablespoons white wine vinegar 
1.2dl olive oil 
bit of caster sugar 
salt & pepper

12 slices of ham (type Parma) 

10cl sour cream 
salt & pepper 
1 tablespoon horseradish purée* 
100g white chocolate 
fleur de sel 
smoked paprika powder 

For the garnish 
A few sprigs chervil, oregano and some Affilla Cress**

* Horseradish purée can be easily made at home by finely mixing a piece of fresh horseradish together with a dash of white wine and some salt and pepper. 
** Affilla Cress is an edible plant with a sweet taste, related to the sugar pea.

Additional kitchen equipment

baking parchment 
liquid measuring cup 
thermometer to temper the chocolate 
hand-held mixer 
plastic squeeze bottle 


Leave the lentils to soak in water for at least 8 hours. Peel the onion, cut it in two, spike it with the cloves and put it in a saucepan. Peel the carrot, wash the celery and peel and crush the garlic clove. Add all these to the saucepan, together with the piece of dried ham and the bouquet garni. Drain the lentils, add to the same saucepan and cover the contents in cold water. Leave to cook for about 15 minutes and taste the lentils to see if they are done. Drain the lentils and put to the side. Remove all the aromat-ics (these only add flavour to the dish) and season the lentils with salt. Be sure to add the salt after the cooking process or the lentils will become tough while cooking. Peel the red peppers and put them on a lined baking tray. 


Measure the olive oil and the wine vinegar in a liquid measuring cup. Peel the shallots and finely chop. Pick the oregano, thyme, rosemary and savory and mince the leaves. Add everything in the measuring cup and blend with a hand-held mixer. 


Season the peeled peppers with salt, pepper and a pinch of sugar. Spoon the vinaigrette on top and put them in a hot air oven at 95C to cook for about an hour. 


Put the sour cream in a bowl, season with the horseradish purée and transfer to a plastic squeeze bottle. 


Temper the white chocolate. Pour the tempered chocolate on a piece of baking parchment and spread it out as thinly as you can. Sprinkle with some of the smoked paprika, freshly milled pepper and fleur de sel. Leave the chocolate to set. 


Divide the slices of ham between the plates. Cut the cooked pep-pers into thin strips and combine these with the lentils. Again season the set chocolate with a pinch of the smoked paprika. Season the salad with a few drops of raspberry vinegar, olive oil and salt and pepper. 


Now divide the lentil-pepper salad between the plates. Garnish the dishes with some horseradish cream, spiced white chocolate and a few leaves of oregano, chervil and Affilla Cress.