½ kašičice mlevenog kima, 1 srednji krompir, prstohvat soli, prstohvat crnog bibera, 1 limun, ½ šake peršuna (iseckan), 1 kašika ekstra devičanskog maslinovog ulja.
Priprema:
0. Oprati i oljustiti krompir i šargarepu. Isecite na kocke. Stap celera iseci na male komade. Očistiti i iseckati beli luk.
Potopiti crveno sočivo u vruću vodu na 15 minuta. Isprati u nekoliko voda.
1. Zagrejati maslinovo ulje u velikom loncu. Dodato luk, šargarepu i celer i dinstati na srednjoj vatri (4) 5 minuta, često mešajući.
2. Dodati beli luk, mleveni kim i kurkumu i pržiti još jedan minut dok ne bude mirisno, mešajući.
3. Dodati krompir, bujon od povrća i crveno sočivo.
4. Začinite solju i crnim biberom i dinstati na srednjoj vatri (4) oko 20 minuta ili dok se sočivo ne skuva i krompir omekša u sredini.
5. Blendirati štapnim mikserom dok ne postane glatko.
6. Poslužiti sa pita hlebom ili tortiljama ili tortiljama od heljdinog brasna u činiji sa sokom od limuna, peršunom i malo ulja.
Ingredients: 200g red lentils (dry), 1 litre vegetable broth, ½ tsp curcuma powder, 1 carrot, ½ onion, ½ celery stick, 1 garlic clove,
½ teaspoon ground cumin, 1 medium potato, pinch of salt, pinch of black pepper, 1 lemon, ½ handful of parsley (chopped), 1 tablespoon extra virgin olive oil.
Preparation:
0. Wash and peel potato and carrot. Cut into cubes. Cut celery rib into small pieces. Clean and dice garlic.
Soak red lentils in hot water for 15 minutes. Rinse in a few waters.
1. Heat olive oil in a large pot. Add onion, carrot and celery and sauté on medium heat (4) for 5 minutes, stirring often.
2. Add garlic, ground cumin, and curcuma and fry one more minute until fragrant stirring.
3. Add potatoes, vegetable broth and red lentils.
4. Season with salt an black pepper and simmer on medium heat (4) for about 20 minutes or until the lentils are cooked and potatoes are soft in the middle.
5. Blend with a stick blender until smooth.
6. Serve with pita bread or tortillas or buckwheat tortillas in a bowl with a squeeze of lemon juice, parsley and a drizzle of oil.
4. Začinite solju i crnim biberom i dinstati na srednjoj vatri (4) oko 20 minuta ili dok se sočivo ne skuva i krompir omekša u sredini.
5. Blendirati štapnim mikserom dok ne postane glatko.
6. Poslužiti sa pita hlebom ili tortiljama ili tortiljama od heljdinog brasna u činiji sa sokom od limuna, peršunom i malo ulja.
Ingredients: 200g red lentils (dry), 1 litre vegetable broth, ½ tsp curcuma powder, 1 carrot, ½ onion, ½ celery stick, 1 garlic clove,
½ teaspoon ground cumin, 1 medium potato, pinch of salt, pinch of black pepper, 1 lemon, ½ handful of parsley (chopped), 1 tablespoon extra virgin olive oil.
Preparation:
0. Wash and peel potato and carrot. Cut into cubes. Cut celery rib into small pieces. Clean and dice garlic.
Soak red lentils in hot water for 15 minutes. Rinse in a few waters.
1. Heat olive oil in a large pot. Add onion, carrot and celery and sauté on medium heat (4) for 5 minutes, stirring often.
2. Add garlic, ground cumin, and curcuma and fry one more minute until fragrant stirring.
3. Add potatoes, vegetable broth and red lentils.
4. Season with salt an black pepper and simmer on medium heat (4) for about 20 minutes or until the lentils are cooked and potatoes are soft in the middle.
5. Blend with a stick blender until smooth.
6. Serve with pita bread or tortillas or buckwheat tortillas in a bowl with a squeeze of lemon juice, parsley and a drizzle of oil.
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