Rinse the lentils. Peel and finely dice shallot and sauté in sesame oil.
Halve peppers lengthwise, remove seeds, add to lentils form. Deglaze with clear soup and simmer on low heat for about 8-10 minutes. Remove peppers. Grind the lentils. Season with salt, juice of one lemon and sugar. If puree is too firm, add a little more clear soup.
Goes well with: celery, carrots, kohlrabi
Related Recipes:
Stuffed Turkey Breast with Paprika PureeFor the stuffed turkey breast, cut the meat to make a large cutlet. Season with salt and pepper. Top the...
Chicken Breast with Oranges and WalnutsFruity, nutty, very healthy! Rinse meat, dry, season with salt and season with pepper. Stir a marinade from...
Cutlets of Trout with Vitamin Vegetables in Dill Cream(about 35 minutes): Remove the skin from the potatoes, clean them and cut them into small cubes. Remove the...
Stuffed Turkey Top Leg with Pepper Cream Sauce1. rinse and dry the turkey leg. Place skin side down on flat surface. Cover meat with plastic wrap and pound...
Shrimp Pot with NoodlesPasta dishes are always a good idea! Cut the peppers in half lengthwise, remove the seeds and chop. Remove the...
Stinco Di Maiale Al Forne – Pork Knuckle From the StoveThis is the front knuckle of the pig, which in our country is unfortunately always sawn off too short that the...
Vegetable Strudel with Paprika Garlic SaucePlace butter with water in a microwave-safe container and heat at full power (600 watts) for about 50 seconds...
Parsley Root Soup with VanillaFor the parsley root soup, peel the parsley roots, potatoes and onion and cut into thumbnail-sized pieces...
BruschettaCalories per serving: Peel 15 cloves of garlic, crush finely and mix with 4 tbsp olive oil. Drizzle garlic oil...
Turkey Escalope AsianPasta dishes are just always delicious! Soak mushrooms in cold water for 2 hours and squeeze. Clean bean...