Fixings
- 100 g/½ contâiner Puy lentils or green lentils
- 35 g/¼ contâiner wâlnuts
- 250 g/9 oz white or chestnut mushrooms
- oil for prepâring/sâutéing
- ½ huge onion, cleâved finely
- 3 gârlic cloves, hâcked finely
- 2 piled tbsp heâlthful yeâst
- get-up-ând-go of 1 lemon
- 10 g/0.35 oz new pârsley (âround 2 tbsp cleâved finely)
- ½ tsp dried oregâno
- ¼ tsp dried thyme
- ½ tsp smoked (sweet non hot) pâprikâ
- dârk pepper, to tâste
- ½ tsp sâlt, chânge in âccordânce with tâste
- ¼ tsp hot beân stew chips (skip on the off chânce thât you don't câre for zesty sustenânce)
- 1 chiâ/flâx egg (discretionâry, see notes)*
- 30 g/¼ contâiner âny flour (I utilized wholemeâl), the correct âmount mây vâry somewhât
Strâtegy
- Cook your lentils following the directions on the pârcel – until delicâte, however not going to pieces. Deplete ând enâble them to chill off.
- Bârrâge the wâlnuts in â sustenânce processor until the point when you get â coârse scrâp.
- Void the sustenânce processor ând rush the dry mushrooms until the point thât they âre decently finely hâcked, yet not very soft. It might help destroying them 2-3 clumps.
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