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Mountain lentil spread with dried tomatoes and shallots

Ingredients

  • INFGREDIENTS FOR 400 G / 20 PORTIONS

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.

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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.

Enjoy

Mountain lentil spread with dried tomatoes and shallots

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Ingredients

Adjust Servings:
INFGREDIENTS FOR 400 G / 20 PORTIONS
40g dried tomatoes without oil
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 cooked
1 tsp lemon zest

Nutritional information

35
Calories
3 g
Carbs
2 g
Fat
1 g
Protein
95 mg
Sodium
1 g
Sugar

Eat This

Eat This

Nadine and Jörg are the self-proclaimed “food nerds” behind the vegan foodblog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the German-based duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance — it can be delicious and amazing-looking, too!

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