INGREDIENTS
- – 1 kilo of potatoes.
- – 400 g of lentils.
- – 2 onions.
- – 1 carrot.
- – 1 zucchini.
- – 1 crimson pepper.
- – 4 cloves of garlic.
- – 200 g of mushrooms.
- – 15 black olives.
- – 4 teaspoons of smoked paprika.
- – 3 tsp of cumin.
- – 2 tsp of Provençal.
- – 1 tsp of floor chili.
- – 4 tablespoons of dietary brewer’s yeast.
- – Pepper, sea salt and olive oil c/n.
- For the salad:
- – ¼ crimson or white cabbage – 1 handful of parsley leaves.
- – ½ fennel.
- – 2 tbsp raisins.
- – 2 tbsp chopped walnuts.
- – 1 orange.
- – Pepper, sea salt and olive oil c/n. .
1.Hydrate the lentils for 12 hours in loads of water and within the fridge. Then pressure and cook dinner them in water or vegetable broth for 20 minutes or till tender. Pressure, course of ¾ half and reserve.
2.Clear the potatoes nicely and cook dinner them in boiling water till they’re tender. Pressure them and make a puree (you possibly can peel them in order for you) including somewhat water, salt, pepper and olive oil.
3.Minimize the mushrooms into quarters and brown them. Season and reserve.
4.Chop the onions, carrot, zucchini, pepper, garlic cloves and olives. Then brown the greens with a splash of oil or water. Then, the garlic, olives and seasonings. Prepare dinner for an additional minute and add the lentils, mushrooms with a splash of oil and dietary yeast. Modify flavors and cook dinner for just a few extra minutes.
5.Take the lentil preparation to a baking dish, flatten and canopy with the mashed potatoes and drizzle with somewhat oil. Prepare dinner/gratinate in a powerful oven for a couple of minutes.
6.For the salad, lower the cabbage and fennel right into a advantageous julienne. Take away the parsley leaves. Combine all of the components and add the orange juice, a pinch of salt, a pinch of pepper and an excellent splash of olive oil.
Take pleasure in it!.
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