Recipe / Rezept

I took the recipe for the red lentil cream out of this cookbook:

150g red lentils
2 cloves of garlic
1 red bellpepper
2 red jalapeño-peppers
basil
4 tablespoons olive oil
1/2 tablespoon lemon juice
salt

Put lentils and garlic (peeled and cut in half) in a pot and add 350ml water. Heat everything until it boils, then reduce heat and simmer until the lentils are very soft. If necessary, add a litte more water while simmering. Put it away and let the lentils cool down. Chop the bellpepper and the jalapeños in very very small pieces. Chop the basil as small or big as you like. Puree the lentils with the olive oil, then mix everything together and season with lemon juice and salt. It stays fresh for a few days in the fridge, but anyway try to use it up fast.
It tastes delicious on all kinds of bread, especially whole-grain bread.

Give it a try!


Isidar Mithrim