The natural earthy taste of the lentils goes so well with the sweet, creamy taste of the tomato sauce. If you like a little hot, you can add hot peppers that will give a special flavor to the dish. I believe that you will enjoy every bite of this healthy and delicious meal. Follow recipe.
Ingredients: 1 cup-240 ml, easy, total time: 15-20 min, 4 persons
2 cups cooked or canned green lentils, rinsed & drained
1/2 teaspoon + 1/2 teaspoon extra virgin olive oil, divided
1 large onion, diced
1 tsp crushed red-hot paprika /optional
1 and 1/2 teaspoon salt/ divided
1 teaspoon pepper/ divide
1/4 cup raw cashews, blended
1/2 cup water
1 cup crushed tomatoes with basil
2 cloves garlic, finely chopped
1 Tablespoon fresh parsley/finely chopped
1/2 tsp thyme
Preparation:
If you use dried lentils, cook according to the instructions on the package, drain and set aside. For canned lenses, rinse with water and drain.
In a medium skillet over medium heat, add 1/2 teaspoon Extra virgin olive oil. Add finely chopped onion and crushed paprika. Season with a pinch of salt and pepper, about 1/8 teaspoon each.
Simmer for about 5 minutes until glassy.
While the onion is frying, make the cashew cream and 1/2 cups of water in a high-power blender, blend for 1 minute. Set aside.
Turn on the hob to medium-low temperature, add the crushed tomatoes, 1/2 teaspoon Extra virgin olive oil, finely chopped garlic, cashew cream, 1 teaspoon salt and 1/2 teaspoon pepper, thyme, stir ingredients. Cook for about 10 minutes, stirring occasionally.
Add the lentils to the homemade tomato sauce. Stir and heat until warm, season if necessary. Buon appetito!
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