Lentils with Roasted Aubergine and Homemade Pesto (vegan)
Автор: Healthspan UK
Загружено: 2020-05-26
Просмотров: 798
Описание:
Nutritionist Rob Hobson cooks for gut health with this easy and VERY tasty vegan-friendly recipe. Containing plenty of fibre, and prebiotics from the onion, it's a winner. Full recipe is below. See more recipes from Rob at www.healthspan.co.uk
Ingredients
• 1 red onion, finely sliced
• 1 aubergine, cut into 1cm cubes
• 1 tbsp olive oil
• 150g puy lentils (ready to eat)
• 50g sun-dried tomatoes, finely chopped
• 4 fresh chives, finely chopped
For the pesto
• 1 handful fresh basil leaves
• 1 handful baby spinach
• 1 handful pine nuts
• 1 tbsp olive oil
• ½ lemon, juiced
• Salt
• Black pepper
Cooking Order
• Spread the onion and aubergine on a lined baking tray. Drizzle with oil and season with salt and pepper. Roast for 15 mins.
• Place roasted onion and aubergine in a large bowl, add puy lentils, sun-dried tomatoes. Season to taste, then mix together and leave to cool.
• Now make the pesto: place all ingredients in a food processor and blitz to a coarse paste.
• Serve pesto on top of lentil mixture and garnish with basil leaves
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