Puy lentil spread with tarragon
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 | small carrot |
| 1 | small red onion |
| 125 g | Puy lentils |
| 250 ml | water |
| 1 tbsp. | tomato paste |
| 1 small bunch | parsley |
| 1 small bunch | tarragon |
| 1 tbsp. | sesame seeds, toasted |
| Fleur de Sel | |
| Malabar 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 well.
Step 2 of 4:
Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (speed cooking level), and bring the contents of the pot to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 20 minutes begins. After the cooking time has ended, release the steam from the Pressure Cooker according to the instructions and open it.
Step 3 of 4:
Transfer the contents of the pot to a container and puree.
Step 4 of 4:
Wash the parsley and tarragon and spin dry, then chop finely. Stir the chopped herbs and the toasted sesame seeds into the lentil puree. Season with salt and pepper to taste.
Tipp:
To make the lentil spread smoother, stir in a little olive oil at the end.
Serve with fresh farmhouse bread or crusty ciabatta.
