Lentil Pesto
Packed with protein-rich lentils, this pesto features a velvety texture and a harmonious blend of flavours.
30 min
Easy
4-6
Recipe Ingredients
- 1 small onion, chopped
- 1 carrot, sliced
- celery, thumb-sized, chopped
- 2 tablespoons olive oil
- 150 grams dried red lentils
- ½ teaspoon cumin
- 1 teaspoon paprika
- salt to taste
- pepper to taste
- 500 millilitres water
- Parmesan cheese for serving
Methods
1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
2. Add the chopped onion, chopped celery, and carrot slices.
3. Sauté the vegetables until they become tender, stirring occasionally.
4. Wash the lentils under running water and add them to the vegetables.
5. Season with cumin, paprika, salt, and pepper.
6. Deglaze the mixture with 500 millilitres of water and cook until the vegetables are soft. If necessary, add more water.
7. Once cooked, blend the mixture until you achieve a smooth consistency.
8. Taste the lentil pesto and adjust the seasoning if necessary.
9. It can be served immediately or refrigerated for later use.
Enjoy!
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