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Breakfast, Geen categorie, Glutenfree, Good food on a budget, Lactose-free, Lunch, Nut-free, Recipes, Sauces and dip, Vegan, Vegetarian, Veggies
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Lentil cream for the sandwich, dip or the bbq …

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Lentil cream may not sound so fancy, maybe not even very sexy to be honest … But, oh my! It’s so good and insanely easy to make.
Enjoy your tasty lentil cream with a good thin bread, sourdough bread or maybe as a dip for cut veggies. If you add some extra oil and water to it you can also create a creamy sauce that fits to the bbq!

You choose whether to add coconut oil or olive oil at the end. The coconut oil gives a firmer result after an hour in the fridge, which can be handy if you want to spread it on a bread. The olive oil will of course immediately give a creamy result immediately and that consignees will also keep like that.

Should you feel an instinctive disgust for leaf celery (which would be a great pity but it’s unfornutately rather common …) you could replace it with dried and soaked mushrooms instead. You need a good counterparts to the red lentils.
Let’s get to work!

Red_lentil_mash_1Red_lentil_mash_7

Lentil cream for the sandwich, dip or the bbq …

Ingredients
2 dl / 155 grams / 5.45 oz red lentils
1 stalk of leaf celery, divided into smaller pieces
1 yellow onion, peeled and cut into slices
1.5 teaspoon loose broth powder (homemade taste the best, see link!)
1 clove of garlic (optional)
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Lemon juice of 1/2 lemon
1 teaspoon roughly grounded fennel seeds (optional) or a handful roughly chopped fresh cilantro (optional)
3 teaspoons / 30 gr / 1.05 oz deodorized coconut oil

How do I do it?
1. Add the lentils, sliced ​​celery, yellow onion, garlic and broth powder into a small saucepan. Cover with water and cover with a lid. Boil for about 10 minutes or until all vegetables and lentils have become really soft. If necessary, add more water.
2. Strain the leftover water through a wire sieve. Pour over half of the vegetables to a mixing bowl and add the coconut oil to it. Keep the remaining vegetables in another bowl.
3. Mix the hot vegetables in the mixer bowl together with the coconut oil until you have a nice and even cream. Season with salt, pepper, lemon juice and possibly fennel seeds or fresh cilantro.
4. Add the remaning non-mixed vegetables to the cream and make sure to blend it well with a spatula. By doing this you get a nice contrast in the cream, if you prefer a perfectly even cream you just mix al veggies at once.
Control the seasoning once more and allow the cream to harden slightly in the fridge before serving.

This recipe is free from gluten, lactose, soy and nuts.

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