Summary

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

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Instructions

1. 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.
2. Tip: Tastes particularly good on Turkish flatbread.