| Type | Per person |
|---|---|
| Energy | 247 kcal |
| Fat | 10 gr |
| of which saturated | 2 gr |
| Carbohydrates | 22 gr |
| of which sugars | 0 gr |
| Fibres | 9 gr |
| Protein | 11 gr |
| Salt | 0 gr |
Lentil hummus
Lunch
Side dish
20 - 30 min
50gr vegetables p.p.
Ingredients
| 200 grams brown lentils (soaked overnight in water) |
| 2 grams garlic (minced) |
| 40 millilitres olive oil |
| 30 millilitres lemon juice |
| 1 gram black pepper |
| 1 gram paprika |
Preparation
- Rinse and drain the brown lentils. Put them in the pan filled with cold water. Bring to the boil. Simmer for 20 minutes or until the brown lentils are tender.
- Drain the brown lentils and save some of the cooking liquid for later. Blend with 3/4 of the olive oil, garlic, lemon juice, black pepper in a food processor. If the hummus is too thick, add the saved cooking liquid, 1 tablespoon at a time, until it reaches the desired consistency. Put the hummus in a small bowl and drizzle with the rest of the olive oil and paprika before serving.
Tip: Combine the hummus with a tasty salad.
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Nutritional values
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