Puy lentil spread with tarragon
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 | Carrot, small |
| 1 | Onion, red, small |
| 125 g | Puy lenses |
| 250 ml | Water |
| 1 tbsp | tomato paste |
| 1 small bunch of parsley | |
| 1 small bunch | Tarragon |
| 1 tbsp | Toasted sesame seeds |
| Fleur de Sel | |
| Malaba pepper, freshly ground | |
| Olive oil |
Instructions
Step 1 of 4:
Peel the carrot and onion and dice them finely. Wash the lentils, add them to the pressure cooker with water, the carrot, the onion, and the tomato paste, and stir.
Step 2 of 4:
Close the pressure cooker according to the instructions, set the cooking indicator in the lid to level 2 (quick cooking level), and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the energy supply. When the green ring appears, the cooking time of 20 minutes begins. After the cooking time has ended, let the pressure cooker steam off and open it according to the instructions.
Step 3 of 4:
Transfer the contents of the pot to a container and puree.
Step 4 of 4:
Wash and spin-dry the parsley and tarragon, then chop them finely. Stir the chopped herbs and roasted sesame seeds into the lentil puree. Season with salt and pepper.
Tip:
To make the lentil spread smoother, stir in some olive oil at the end.
It pairs well with fresh country bread or crispy ciabatta.
