Red Lentil Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g lentils, red
- 200 g date tomato (s)
- 0.5 ½ bell pepper (s), red
- 1 shallot (s)
- 1 clove garlic
- 1 ½ tablespoon basil
- 1 tablespoon olive oil
- Pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring 500 ml of water to the boil in a saucepan and simmer the lentils for 5 - 7 minutes.
- In the meantime, clean the bell pepper and shallot and cut into pieces. The clove of garlic is finely chopped. Wash the tomatoes and puree with a hand blender.
- Heat the oil in a pan and lightly fry the shallots. Then add the peppers and fry for about 4 minutes. Add the cooked lentils to the pan.
- Strain the tomatoes in a fine sieve and add to the pan. Now heat and add the finely chopped garlic. Simmer on low to medium level for 4 - 5 minutes. Take the pan off the heat and puree everything with a hand blender. Add the chopped basil.
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