Cotilleos

El puré de lentejas no se hace con vino tinto, equilibra con 100 g de vinagre de Jerez

Publishedfebrero 28, 2026

Total:

2 hours
Diners: 3-4

Marilo Montero made history in MasterChef Celebrity 10 with a dish that not only demonstrated his culinary talent, but also his ability to surprise the jury with creativity and flavor.

In the grand finale, He faced Miguel Torres and decided to present a starter that paid tribute to the orchard: a lentil puree with vegetables and black olive crumble. This dish became the key to his victory.

Now, you can make this recipe at home and from BLUPER We show you all the ingredients to get to work and who knows if the next MasterChef star is you.

The process began with a puree of brown lentils in which Mariló wisely combined ingredients such as fresh chorizo, chives, garlic, carrot and a pear tomato. After sautéing the vegetables, he added thyme, paprika and bay leaf to flavor the stew, before adding the chorizo and lentils.

Once cooked, he crushed the mixture until obtaining a silky texture and reserved it in a pastry bagready for final assembly. The technique not only enhanced the flavor of the lentils, but allowed an elegant and precise presentation.

To accompany the puree, the journalist prepared a colorful selection of vegetables: garlic, asparagus, zucchini, green beans and mini carrots, among others.

Lentil puree with vegetables and black olive crumble.

RTVE

Each vegetable was treated with care. Some vegetables were grilledothers were left to rest in vinaigrette and some were lightly smoked to provide a unique aromatic touch.

This extreme care in preparation turned the dish into an explosion of textures and colors, a true visual tribute to the garden.

The final touch came from the elements that provided surprise and sophistication: a crumble of black olive that offered a crunchy contrast, shots of teardrop peas served with liquid nitrogen that added a scenic and refreshing effect.

In addition, a yellow chili mayonnaise was added that completed the flavor with a slight spicy and acidic touch. An Isomalt encapsulation was even included to give the whole thing a modern and delicate twist.

Marilo Montero knew how to balance flavors, textures and techniques in a dish that was not only aesthetically impeccable, but also told a story: that of the garden and the cuisine prepared with love and knowledge. «The key is the white wine and the vinegar reduction,» he said.

This dish was decisive for the jury to recognize her creativity and mastery in the kitchen, becoming the recipe that led her to win the MasterChef Celebrity 10 and to consolidate its more gastronomic facet in front of the public.

Ingredients

For the pardine lentil puree

1 fresh chorizo
1 chive
1 clove of garlic
1 pear tomato
1 carrot
150 g pardina lentils
Sunflower oil
dried cumin
fresh laurel
Paprika from La Vera
Ground black pepper
Leek
Thyme
White wine

For the vegetables

1 bunch of young garlic
1 zucchini
5 small spring onions
4 white asparagus
4 wild asparagus
4 flat green beans
3 potatoes
6 ton Berry tomatoes
6 mini carrots
5 chanterelles

For the vinaigrette:

300 g of virgin olive oil
100 g sherry vinegar

For the pea shots:

200 g frozen teardrop peas
2 sheets of gelatin
fresh mint
Water
Liquid nitrogen

For the black olive crumble:

1 tablespoon of butter
2 tablespoons of wheat flour
1 tablespoon black olive powder
Salt

For the yellow pepper mayonnaise:

1 small spoonful of yellow chili
lemon juice
1 egg
170 g sunflower oil

For Isomalt encapsulation:

100 g isomalt
Olive oil

Step 1

For the lentil puree: In a pressure cooker, sauté the leek, carrot, garlic clove and chives. All cut into thick brunoise.

Step 2

Brown well and add the dried thyme, sweet paprika and bay leaf.

Step 3

Peel and cut a tomato and add to the pot.

Step 4

Add white wine and let the alcohol reduce.

Step 5

Cut the fresh chorizo into not very small pieces, add to the pot and let cook for a few minutes.

Step 6

After a few minutes, add 150 g of brown lentils, season with salt and pepper, cover with water, close the pot and let it cook once it starts to boil for 20 minutes. After that time, remove from the heat, remove the bay leaf and blend with a blender.

Step 7

Strain the mixture and reserve in a pastry bag.

Step 8

For the vegetables: We make potato balls with the small baller and cook in water. Once ready, add to the prepared vinaigrette.

Step 9

Cut the corners of the beans and cut on the bias thinly. Remove the seeds and reserve.

Step 10

Cut the tips of the asparagus, leaving them flat and sauté in a very hot pan.

Step 11

Cut the chives small, removing the root part, and grill them. Reserve.

Step 12

Peel the baby carrots and let them rest in the prepared vinaigrette. Once they are ready, cut into small discs.

Step 13

Cut the garlic on the bias and fry in a hot frying pan. Cut the zucchini with the cold cuts, roll up and place in a bowl and smoke with the smoke pipe.

Step 14

Clean the mushrooms, dry them well and cut the stem. Sauté over high heat.

Step 15

Cut the tips of the white asparagus. Reserve and then cook in a very hot frying pan.

Step 16

For the vinaigrette: Mix the ingredients and set aside.

Step 17

For the pea shots: In a bowl with ice, put the gelatin leaves to hydrate.

Step 18

In a pot, bring water to a boil and cook the peas along with the mint. Once ready, strain.

Step 19

Blend with a blender and add a little cooking water. From the resulting mixture separate 200 ml of pea juice and mix with the two gelatin sheets.

Step 20

Heat 1/3 of the pea mixture to incorporate the gelatin.

Step 21

Combine with the cold part of the pea, strain and reserve in a bottle.

Step 22

In a nitrogen bowl add the pea and mint juice drop by drop.

Step 23

Remove the pea shots with a spider and reserve in porex. Store in chiller.

Step 24

For the black olive crumble: Mix everything in a bowl until it becomes a dough with a homogeneous texture.

Step 25

Roll out on baking paper, using the kitchen rolling pin to make it as thin as possible. Bake at 120ºC for 15 minutes.

Step 26

For the yellow pepper mayonnaise: Weigh the oil on a scale, add the other ingredients and with the blender form the mayonnaise.

Step 27

Transfer to a bottle and store in the refrigerator.

Step 28

For the encapsulation of Isomalt: In a pan, heat the isomalt to a liquid texture.

Step 29

With the help of an apple corer, place it in the already hot isomalt, add a few drops of olive oil into the isomalt that we have in the corer and form the encapsulation. Reserve.

Step 30

For presentation: Plate in the following order: lentil puree, crumble, pea shots, vegetables, isomalt encapsulation, mayonnaise, sorrel sprouts and pea sprouts.

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