Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 200 g of red lentils
- - 80 g of cashews
- - 4 shallots
- - 1 clove garlic
- - 1 teaspoon of curry
- - 1 teaspoon cumin
- - ½ teaspoon chili powder
- - Parsley
- - 0,50 liters of vegetable broth
- - 2 tablespoons extra virgin olive oil
- - Salt
INSTRUCTIONS
- Rinse the lentils and put them to soak in vegetable broth. Bring to a boil and cook for about 15 minutes. Drain and let cool. (To save even more time, but the result will be a bit less tasty, you can use lentils in the can, drain well.)
- Finely chop the shallots and let them simmer in a pan with a little oil adding 1 to 2 tablespoons of water to prevent browning.
- Gathered in the mixer the shallots, cashews, lentils, curry, cumin and chili, the garlic, the parsley leaves and a little salt. Blend until the dough is thick and smooth; if necessary, add vegetable broth or warm water to adjust the density. Keep the cream of lentils in the fridge in an airtight container, covering it with a little oil.
