{"id":29380,"date":"2026-03-19T09:42:03","date_gmt":"2026-03-19T08:42:03","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29380"},"modified":"2026-03-19T09:42:04","modified_gmt":"2026-03-19T08:42:04","slug":"plant-cut-salade-de-lentilles","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/fr\/recettes\/plant-cut-salade-de-lentilles\/","title":{"rendered":"PLANT CUT avec salade de lentilles et d\u2019\u00e9pinards et betteraves grill\u00e9es"},"content":{"rendered":"
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Plante coup\u00e9e avec salade de lentilles v\u00e9g\u00e9talienne<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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THE GREEN MOUNTAIN Plant Cut<\/h2>\n\n\n\n

Aussi unique que polyvalent, Plant Cut est le steak v\u00e9g\u00e9tal id\u00e9al pour tous ceux qui recherchent de v\u00e9ritables moments de plaisir. Particuli\u00e8rement juteux, particuli\u00e8rement facile \u00e0 pr\u00e9parer et \u00e9labor\u00e9 \u00e0 partir d’ingr\u00e9dients naturels.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

moyen<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"\" <\/figure>\n <\/div>\n\n \n
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Ingr\u00e9dients<\/h2>\n\n
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4 pi\u00e8ces <\/p>\n

THE GREEN MOUNTAIN Plant Cut<\/p>\n <\/div>\n

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100 g de<\/p>\n

lentilles de montagne<\/p>\n <\/div>\n

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100 g de<\/p>\n

lentilles rouges<\/p>\n <\/div>\n

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2 cs de<\/p>\n

vinaigre de vin blanc<\/p>\n <\/div>\n

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1 cs de<\/p>\n

jus de citron, fra\u00eechement press\u00e9<\/p>\n <\/div>\n

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6 cs<\/p>\n

d\u2019huile d\u2019olive<\/p>\n <\/div>\n

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1 cc de<\/p>\n

sirop d\u2019\u00e9rable<\/p>\n <\/div>\n

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60 g<\/p>\n

salade d\u2019\u00e9pinards<\/p>\n <\/div>\n

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400 g de<\/p>\n

betteraves rouges<\/p>\n <\/div>\n

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2 brins<\/p>\n

de romarin<\/p>\n <\/div>\n

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12 petits<\/p>\n

pleurotes du panicaut<\/p>\n <\/div>\n

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<\/p>\n

Sel<\/p>\n <\/div>\n

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<\/p>\n

Poivre fra\u00eechement moulu<\/p>\n <\/div>\n

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<\/p>\n

Huile pour la cuisson<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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C'est comme \u00e7a qu'il faut faire :<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Pr\u00e9chauffer le four \u00e0 200 \u00b0C (chaleur sole-vo\u00fbte).<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Cuire les lentilles s\u00e9par\u00e9ment dans de l\u2019eau bouillante sal\u00e9e jusqu\u2019\u00e0 ce qu\u2019elles soient al dente, les \u00e9goutter dans une passoire et les passer sous l\u2019eau froide. Verser les lentilles refroidies et \u00e9goutt\u00e9es dans un saladier. Ajouter le vinaigre de vin blanc, le jus de citron, 4 cs d\u2019huile d\u2019olive et le sirop d\u2019\u00e9rable. M\u00e9langer bien le tout et assaisonner avec du sel et du poivre fra\u00eechement moulu.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Laver les betteraves et couper les extr\u00e9mit\u00e9s. On peut les \u00e9plucher mais aussi, selon les pr\u00e9f\u00e9rences et les go\u00fbts, les cuire et les manger avec la peau. Couper ensuite les betteraves en deux et diviser \u00e0 nouveau les moiti\u00e9s en trois. Placer ensuite les morceaux dans un saladier, saler et poivrer, puis ajouter le reste de l\u2019huile d\u2019olive. Effeuiller le romarin et l\u2019ajouter \u00e9galement. Bien m\u00e9langer le tout et r\u00e9partir sur une plaque de cuisson. Mettre au four pr\u00e9chauff\u00e9 pendant environ 40 minutes. Les betteraves peuvent encore \u00eatre un peu croquantes.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Pendant ce temps, couper les pleurotes de panicaut en deux dans le sens de la longueur.<\/p>\n <\/div>\n <\/div>\n\n \n

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5.<\/strong><\/p>\n

Chauffer un peu d\u2019huile dans une po\u00eale et faites-y cuire les PLANT CUTs pendant 4 minutes sur chaque face.<\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Retirer les CUTs de la po\u00eale, y ajouter les pleurotes du panicaut coup\u00e9es en deux et les faire revenir jusqu\u2019\u00e0 ce qu\u2019elles soient l\u00e9g\u00e8rement color\u00e9es. <\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Pendant ce temps, m\u00e9langer la salade d\u2019\u00e9pinards nettoy\u00e9e aux lentilles, puis dresser la salade au centre des assiettes.<\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Saler et poivrer les CUTs et les d\u00e9poser sur la salade. Disposer les betteraves grill\u00e9es et les pleurotes du panicaut tout autour.<br \/>\r\nConseil: Ce plat est d\u00e9licieux servi avec une sauce au citron l\u00e9g\u00e8rement acidul\u00e9e \u00e0 base de yaourt au soja.<br \/>\r\nPour cela, verser 200 g de yaourt au soja dans un saladier et m\u00e9langer avec 2 cc de sirop d\u2019\u00e9rable et le zeste et le jus d\u2019un demi-citron r\u00e2p\u00e9. Saler et poivrer l\u00e9g\u00e8rement.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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Plus de recettes<\/h2>\n\n\n\n

Vous avez appr\u00e9ci\u00e9 la salade de lentilles v\u00e9g\u00e9talienne\u00a0? Alors vous aimerez peut-\u00eatre aussi ce qui suit:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"\"<\/div>

15 Min.<\/p>

l\u00e9ger<\/p><\/div>

Tenders de poulet v\u00e9ganes avec dip<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"Boeuf<\/div>

60 Min.<\/p>

moyen<\/p><\/div>

B\u0153uf bourguignon<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"\"<\/div>

20 Min.<\/p>

moyen<\/p><\/div>

Filets croustillants sur p\u00e2tes cr\u00e9meuses aux champignons<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nD\u00e9couvrez toutes les recettes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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nos multiples<\/h2>\n<\/div>\n\n\n\n
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\n
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"\"<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Verpackung<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Paprika<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div>
\n \"Plant-based<\/a>\n <\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>\n\n\n\n
\nO\u00f9 peut-on trouver une telle chose ?<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":29389,"comment_status":"closed","ping_status":"closed","template":"","categories":[160,79],"tags":[140],"class_list":["post-29380","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-4","category-steak-fr","tag-vegan-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/comments?post=29380"}],"version-history":[{"count":1,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29380\/revisions"}],"predecessor-version":[{"id":29397,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/rezepte\/29380\/revisions\/29397"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media\/29389"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/media?parent=29380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/categories?post=29380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/fr\/wp-json\/wp\/v2\/tags?post=29380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}