Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- 250 g dried lentils
- 200 g tomato sauce
- half of an onion
- 1 garlic clove
- 40 g sesame seeds
- 20 g sunflower seeds
- 1 sprig of rosemary
- extra virgin olive oil
- salt
- pepper
INSTRUCTIONS
- 1. Soak the lentils for 24 hours changing the soaking water several times. Then rinse them and let them rest for a few hours in a colander covered with a dark cloth, until the first small shoots rise.
- 2. Soak sesame and sunflower seeds in a bowl of water for 12 hours. After this time, carefully drain and blend with a tablespoon of oil, 75 ml of water and a pinch of salt for 3 minutes at maximum speed. Keep the cream obtained aside.
- 3. Slice the onion very finely and let it dry in a saucepan with 2-3 tablespoons of oil for 5 minutes with low heat, then add the clove of garlic, left whole, and let it gently brown for a few minutes. Add the sprouted lentils, about 650 ml of water and continue cooking over a low heat for 30 minutes.
- 4. Mix the seed cream, the tomato sauce, the finely chopped rosemary with the lentils and continue cooking for another 10 minutes before removing from the heat. Remove the garlic and salt the lentils, completing them with a tablespoon of oil and ground pepper.
