Yellow Lentil Puree
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch parsley, (smooth)
- 1 bunch lemon balm
- 1 clove garlic
- 300 g yourt
- 500 ml vegetable stock
- 300 ml water
- 400 g lentils, yellow
- 1 onion (s)
- 100 g curry paste
- 0.5 ½ lemon (zest grated)
- 50 g butter
- 1 teaspoon salt
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the parsley and lemon balm. Press the garlic and mix everything with the yogurt. Season with salt and pepper.
- Bring the vegetable stock to the boil with water. Cover and cook the lentils over a mild heat for about 20 minutes. Stir every now and then.
- Peel and dice the onion, sauté with the curry and lemon zest in butter.
- Puree the lentils finely. Mix in the spice mixture while hot. Garnish with fresh herbs.
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