Lentils it is called and lentils are so tasty that they deserve a special book. So quickly put this in your cookery bookcase. Great recipes like Creamy Lentils with Cavolo Nero, or her tried and true Mexican Lentil Burgers and even a lentil pizza crust recipe.
For me the book fell open on the lentil pate. With sardine and tomato. You make it like this: boil the lentils with the garlic clove and the bay leaf in plenty of water. Drain and drain. Remove bay leaf.
Clean the sardines, remove the bones. Chop the sun-dried tomatoes. Put the lentils with garlic in the blender. Pulse briefly. Then add tomato, sardines, oil, vinegar and chives, turn a little more. As coarse or not coarse as you want. Season with some salt and pepper and a few more drops of vinegar. And then? Yes, fresh baguette of course and spread it nice and thick.
Necessary for drinks:
75 gr brown lentils, washed
1 clove of garlic
1 bay leaf
1 can of sardines in oil (125 gr)
50 gr sun-dried tomato, in oil
2 tbsp oil from the tomato
1 tsp vinegar
1 tbsp chives, finely chopped
Salt and pepper
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