Ingredients - Serves 2 For the lentils 150 gr of lentils 1 onion 1 carrot 1 Stalk of celery 2 bay leaves A pinch of salt 3 tbs extra vergin olive oil For the sauce 1 lemon 1 soya yoghourt some lime leaves, minced curry powder fresh ginger persil, finely chopped mint, finely chopped Preparation Cook the sliced onion into the extra vergin olive oil, dissolve make it blond, while cooking add the celery and carrots, fiinely chopped, after a few minutes add the lentils and simply cover with water. Cook for 1 hour or more if needed. Drain the lentils and let them cool. For the sauce: add all the ingredients to the soya yoghurt and mix well Take a round mold and make a layer with the lentils, well pressed, cover with a layer of sauce and with another layer of lentils. Garnish the dish with the remaining sauce or as you wish! Serve immediately
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AuthorJamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words. Click to set custom HTML
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