I give you lentils today. A Mediterranean recipe is a food version of traditional Houumous.
It is easy to prepare, good seasoning and very delicious. It is a healthy and light recipe, even if it nourishes, because it is rich in vegetable protein, it is compatible with gluten -free, vegetarian and vegan. Very suitable for appetizing wine, buffet or picnic.
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Ingredients (6 people):
- 200 G de PUY Green lens My partner will not cook bienManger.com
- 2 bay leaves
- 2 garlic cloves
- 80 G de Tigi My partner bienManger.com
- 2 tablespoons olive oil
- 1 Lemon, juice and enthusiasm
- 1 teaspoon Lacquer tree My partner bienManger.com
- 1 teaspoon Zaawar My partner bienManger.com
- 1/2 teaspoon salt (or it depends on the taste)
- 1/3 teaspoon of pepper (or it depends on the taste)
- A little boiling water (90 grams)
For service:
- Some olive oil corners
- 3 tablespoons of grenades seeds
- 1/2 teaspoon Lacquer tree My partner bienManger.com
- 1/2 teaspoon Zaawar My partner bienManger.com
- Some fresh Beltic leaves
instruct:
- Boil lens. Wash the lens side by side. Put them in the pot, add the bay leaves, and cover it with cold water.
- Boil, then reduce the heat to the average strength (10/14 at home), and then cook for about 20-25 minutes. They must end. Dry it, remove the laurel leaves to cool them.
- Prepare people. Put the lens in the bowl of the kitchen robot. Add the peeled garlic lilac and mix it to get fruit puree.
- Add sesame sauce, olive oil, fruit juice and lemon peel, lacquer tree, zaata, salt and pepper. Mix again until uniform.
- If the consistency is too thick, this is the case for me. Please boil water, 2-3 tablespoons at a time, and mix a little after each addition. Repeat operations until the thickness of consistency is satisfactory for you. I used 90 grams of water.
- Serve. Put Houmous in a plate and pour some olive oil. Divide the seeds of pomegranates, sprinkle with fresh Beltic leaves, and sprinkle with lacquer trees and Zatal.
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