Lentil and Beetroot Spread À La Gabi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g lentils, red
- 200 ml water
- 1 teaspoon harissa
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds, roasted without fat in a pan
- 2 tablespoon parsley, smooth, finely chopped
- 100 g beetroot, precooked, finely diced
- salt
Print Recipe
Pin Recipe Instructions
- Bring the lentils to the boil in the water and simmer covered over low heat for about 10 minutes. Drain, pour into a mixing beaker and puree finely with a blender. Add the harissa, olive oil, sesame, parsley and beetroot, mix in and season with salt.
- Tip: Tastes particularly good on Turkish flatbread.
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