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- Ingredients
- Recipe
- Cooked Lentils250 ml
- Minced garlic cloves3 unit(s)
- Salt0 to taste
- Nutmeg0 to taste
- Small squeezed lemon1 unit(s)
- Blend the lentils in a blender after cooking.
- Drain all the broth and add chopped garlic, tahini to taste and seasonings:
- Use salt, add nutmeg and a pinch of cumin pepper and another pinch of black pepper.
- Mint to decorate.
- Add the squeezed lemon squeeze (super optional) and beat until you get a homogeneous paste.
- Store in the refrigerator for up to 5 days.
- If you want a very creamy paste add a piece of cooked yam! It looks great!
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