Red Lentil Pesto

Ingredients for 3 servings:

• 150 g lentils, red
• 200 g date tomatoes
• ½ bell pepper(s), red
• 1 shallot(s)
• 1 garlic clove(s)
• 1 ½ tbsp basil
• 1 tbsp olive oil
• Pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, vegetarian spread

Bring 500ml of water to a boil in a pot and simmer the lentils for 5-7 minutes. In the meantime, clean and chop the bell pepper and shallot. Finely chop the garlic clove. Wash the tomatoes and puree them with a hand blender. Heat the oil in a pan and lightly fry the shallots. Then add the bell pepper and fry for about 4 minutes. Add the cooked lentils to the pan. Pass the tomatoes through a fine sieve and add to the pan. Now heat and add the finely chopped garlic. Simmer on low to medium heat for 4-5 minutes. Remove the pan from the heat and puree everything with a hand blender. Add the chopped basil.