Spicy lentil puree

Ingredients

• 150 g lentils
• 1 Italian frying pepper
• 1 small onion
• 1 garlic clove
• 2 tablespoons raw peanuts
• A pinch of hot paprika
• 1 dried red chili
• A pinch of cumin
• A pinch of ground ginger
• Ground black pepper
• 2 tablespoons lemon juice
• 2 glasses water (400 ml)
• Salt
• 2 slices bread, for the croutons
• 1 garlic clove, for the croutons

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Instructions

1. Soak the lentils overnight.
2. Finely chop the pepper and onion. Chop the peanuts and crush the garlic in a mortar with a few grains of salt and the cumin.
3. Drain the lentils and put them in a pot with the pepper, onion, chili, ginger, paprika, lemon juice, peanuts and the crushed garlic.
4. Pour in the water and bring to a boil. Simmer for about 30-40 minutes, until the liquid is absorbed, stirring now and then with a wooden spoon.
5. Take it off the heat, remove the chili, season with salt and pepper to taste and blend.
6. For the croutons, toast the bread, rub it with the peeled garlic clove and cut it into cubes.
7. Serve the puree piping hot with the croutons.

Nutrition facts

Approximate, per serving (about 282 g). Calculated with data from USDA FoodData Central.