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
Red Lentil Pesto
Red Lentil Pesto

Instructions

  1. Bring 500 ml of water to the boil in a saucepan and simmer the lentils for 5 - 7 minutes.
  2. 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.
  3. 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.
  4. 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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