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. Wash the lentils and sprinkle with the cloves and about 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. Drain the lentils, 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. Put the cooled lentil puree in a bowl with the onions- 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.