John Myers
Ingredients for 4 servings:
- 250 g lentils, red
- n. B. water
- 3 garlic cloves
- Salt
- 3 tbsp extra virgin olive oil
- 3 spring onions, finely sliced
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Starter, spread or barbecue side dish
Wash the lentils thoroughly, add plenty of water, bring to a boil, and season with salt. Add the peeled garlic cloves. Cook the lentils for about 30 minutes until soft, then drain through a sieve. Retain the cooking water. Remove the garlic cloves as desired (I always leave them in) and puree the lentils with the olive oil. Add a little more of the reserved cooking water to achieve the desired consistency. Season the fava beans with salt and pepper and garnish with the thinly sliced spring onions. It goes well with flatbread or baguette and can be enjoyed warm or cold. Note: You can also cook white beans, other types of lentils, or chickpeas into a delicious paste in the same way. Please note the different cooking times and soak the legumes overnight if necessary.
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