Tasteful lentil puree.
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5
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minutesAs a guest at the restaurant recently said: ‘you get a spoon with something brown on it and you think: ‘okay’. And then you take a bite and you think: ‘woh’. That sums it up quite nicely. Tasteful, lovely. Can be eaten at room temperature or warm. As an appetizer or part of a mezze or menu. And the crispy fried red onion gives just that little bit of bite that you would like to have with it.
Ingredients
200 gram brown lentils
1 white onion
1 red onion
2 cloves garlic
0,5 table spoon Libanese sevenspices powder
0,5 table spoon nutmeg
0,5 table spoon black pepper
0,5 table spoon round coriander
100 ml plant based cream
salt and pepper
olive oil
Cooking time
- Finely chop the onion. Do the same with the garlic. Brown them together in the olive oil. Then add the lentils and add 850 ml of water. Bring it to a boil and then reduce the heat and let it cook until the lentils are tender. Add the spices and put everything in the food processor and puree to a puree. Then add the cream and season with salt and pepper.
- Cut the red onion into thin rings and fry them in olive oil until they are crisp and brown. Place this on top of the lentil puree when serving.
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