Informations supplémentaires
20 min.
|
582 kcal
|
easy
|
|
Printable version
1. Cook the lentils
Preheat the oven to 400°F. Warm up a drizzle of oil in a large pan over medium-high heat. Cook the lentils and the spices (curry and paprika) for 3-4 minutes. Add 1.5 2P | 2 3P cups of water and bring to a boil. Cook until the water has evaporated and the lentils are tender.
2. Setup
Chop the parsley. Peel the ginger. Cut the naan bread into triangles.
3. Cook the bread
Place the naan bread on a baking sheet. Bake in the oven for 6-8 minutes or until browned.
4. Make the hummus
Put the cooked lentils in a food processor with the garlic, the ginger, the tahini, the juice of half a lemon, a generous drizzle of oil, salt and pepper. Pulse until you get a hummus. Add more oil or lemon juice (to taste) until the desired texture.
5. Plate your dish
Let the hummus cool down for a few minutes. Then, serve it in a bowl and garnish with a drizzle of olive oil, the dukkah spices and the parsley. Serve with the naan bread. Bon appétit!
120gRed Lentils
2unitNaan Bread
1unitLemon
30mlTahini Sauce
2unitGarlic Clove(s)
1unitGinger
5gDukkah
4gSpice Mix (curry powder,smoked paprika)
0.5unitFresh Italian Parsley
What you need
Sheet pan, Pan, Food processor.
582 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
24g
37%
cholesterol
0mg
fiber
7g
28%
protein
20g
saturated
4g
20%
sodium
422mg
18%
sugar
3g
trans
0g