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Lentil Vegetable Tartare [Vegan, Gluten-Free]

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These tarts are fresh, simple, and incredibly delicious. The crisp vegetables are soaked in a tangy marinade and then finished off with an avocado cream that is to die for. Plus, this vegetable tartare is super healthy.

Lentil Vegetable Tartare [Vegan, Gluten-Free]




  • 1 avocado
  • 2 small fennel bulbs
  • 2 carrots
  • 2 purple cabbage leaves
  • 6 slices of leek (the green part only)
  • 1 celery stalk
  • 1 beet
  • 1 1/2 ounce black lentils, boiled
  • 1 1/2 ounce olive oil
  • 1 lemon
  • 4 tablespoons of orange juice
  • Salt and pepper, to taste
  • Orange zest, to taste


  1. Wash and clean all vegetables. Dice the garlic, fennel, celery, and carrots.
  2. Cut the cabbage into thin strips.
  3. Chop the beet.
  4. Season the vegetables with oil, salt and pepper, orange juice, and lemon to taste.
  5. Finish the vegetables with orange zest and finely chopped lemon.
  6. Let the vegetables marinate for 4-5 hours.
  7. Just before serving, remove the peel of an avocado and mash it with a fork. Season it with salt, pepper, and lemon juice. Blend it until it reaches a creamy consistency.
  8. Drain the vegetables from the marinade, add the lentils and the chopped fresh dill.
  9. Form your vegetables into tarts and top them with the avocado cream before serving.





Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!



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