300 g Red lentils
1 Onion
1 Carrot
1 tbsp Olive oil
Tahina(optional)
Spice (zira, turmeric, ground red pepper)(optional)
1 tbsp Lemon juice
Salttaste
Black peppertaste
1
Rinse lentils, pour cold water and put on fire. Bring to a boil, reduce heat, salt and cook until cooked;
2
Finely chop the carrots and onions and stew with the addition of 1 tablespoon. oils. Add spices (zira, turmeric, ground red pepper) a minute before cooking;
3
Cool the prepared vegetables, put in a blender and bring to uniformity;
4
Add the finished lentils (chilled), pepper add tahini to taste, 1 tbsp. olive oil and whisk;
5
Put the paste in a deep bowl, pepper with black pepper, drizzle with lemon juice and olive oil;
6
Serve with vegetable sticks or whole grain bread croutons.
Ideal for a snack or breakfast with sandwiches and vegetables. One serving of paste can be up to 100g.
Ingredients
300 g Red lentils
1 Onion
1 Carrot
1 tbsp Olive oil
Tahina(optional)
Spice (zira, turmeric, ground red pepper)(optional)
1 tbsp Lemon juice
Salttaste
Black peppertaste