Red lentil spread

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 100 g lentils, red
• 1 onion(s)
• 2 garlic cloves
• 50 g dried tomatoes
• 3 tbsp olive oil
• 1 tsp tomato paste
• 1 tsp turmeric
• 1 tbsp basil, fresh
• ½ tsp sea salt
• ½ tsp pepper (Voatsiperifery Madagascar pepper), groundörsert

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

vegan

Preheat oven to 200°C fan-assisted grill. Wash the peppers, quarter them, and remove the seeds. Place them in a baking dish and grill skin-side up in the hot oven for 6 minutes, until the skin blisters form and the skin begins to color. Then let them cool briefly, place them in a freezer bag, seal, and let them rest for 30 minutes. Wash the lentils thoroughly and cook in 225ml water for 12 minutes until soft. Let them cool. Peel and finely chop the onion and garlic. Cut the tomatoes into thin strips. Peel the skin off the peppers and finely chop the flesh. Heat the oil in a saucepan. Sauté the peppers, onion, and garlic, stir in the tomato paste and turmeric, sweat briefly, and add 100ml water and the sun-dried tomatoes. Bring to a boil and simmer for 6 minutes, stirring frequently, until the liquid has evaporated. Let them cool. Wash and finely chop the basil. Place everything in a bowl with the lentils and spices and puree. Season to taste and pour into jars. https://www.vegan-cooking-with-thalija.de/archive/1066