Lentil puree
Instructions
Chop carrot, celery and onion and Brown in oil for 10 minutes.
Combine the lentils and diced potatoes, season then add the tomato paste and 150 cl of water.
Combine the nuts, pepper and cook for 2 hours over low heat.
When cooked, blend, adjust salt and pour into bowls.
Serve with croutons and Parmesan cheese.
Ingredients and dosing for 4 persons
- 150 g of lentils soak already
- 2 potatoes
- 1 carrot
- 2 ribs of celery
- 1 tablespoon of tomato paste
- Olive oil
- 1 onion
- 2 dice
- Grated parmesan cheese
- Salt
- Pepper
- To serve:
- Croutons