Egyptian lentil paste

Egyptian lentil paste

ingredients for 4 people:

250 g lentils

2 Cloves

1 Sprig of fresh thyme

1 small onion (about 50g)

1 clove of garlic

2 Eßl, cold-pressed olive oil

1 Eßl. Lemon juice

½ On the road. ground allspice

salt

To sprinkle:

1 bunch parsley

Takes some time

Per serving about:

1200 kJ / 290 kcal
15 g protein – 11g of fat
34 g of carbohydrates

Preparation time: about 1 ½ hours

1. Die Linsen waschen und mit den Gewürznelken und etwa 1 Put l water in a saucepan. Wash and add the sprig of thyme. Bring the water to a boil, and cover the lentils over medium heat 1 Cook until soft for an hour.

2. Die Linsen abgießen, remove the cloves and the sprig of thyme. Put the lentils through a sieve while hot or puree them in a blender. Let the lentil puree cool down.

3. Finely chop the onion and the clove of garlic. Heat the olive oil in a pan, the onion- and fry the garlic cubes until translucent, then let it cool down.

4. Das ausgekühlte Linsenpüree in einer Schüssel mit den Zwiebel- Mix together the garlic pieces. The spread with the lemon juice, Season the allspice powder and a little salt.

5. Wash the parsley, pan dry, remove the coarse stems and chop finely. Serve the lentil paste sprinkled with the chopped parsley. If stored in a cool place, it will last up to 3 Days. The paste goes well with buttered wholemeal bread.

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