Ingredients
-
INFGREDIENTS FOR 400 G / 20 PORTIONS
-
40g dried tomatoeswithout oil
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1 shallot
-
1 clove of garlic
-
1 tbsp coconut oil
-
2 tbsp olive oil
-
1 sprig of fresh thyme
-
1 tsp salt
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300g mountain lentilscooked
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1 tsp lemon zest
Directions
Aromatic mountain lentils, an extra portion of umami made of sun-dried tomatoes and fine shallots braised in coconut and olive oil. Plus the best bread you can find and the sandwich is ready.
Ingredients
INFGREDIENTS FOR 400 G / 20 PORTIONS |
|
| 40g dried tomatoes | |
| 1 shallot | |
| 1 clove of garlic | |
| 1 tbsp coconut oil | |
| 2 tbsp olive oil | |
| 1 sprig of fresh thyme | |
| 1 tsp salt | |
| 300g mountain lentils | |
| 1 tsp lemon zest | |
Steps
|
1
|
Douse the tomatoes with boiling water and set them aside for 15 minutes. Afterwards, drain off the water and thoroughly squeeze them. |
|
2
|
Finely dice the shallot and garlic. Melt the coconut and olive oil in a hot pan, lightly brown the shallot and garlic cubes together with the sprig of thyme and 1/2 tsp of salz at medium heat for five minutes. Then remove the pan from the cooker, let it cool down somewhat and remove the sprig of thyme. |
|
3
|
Finely blend everything in the pan together with the lentils, tomatoes and lemon zest in the Panasonic MK-F800 using the “shred” program. Use the rest of the salt to spice up the dish, if needed. |
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