Acid-base test
Lunch
Lunch

Lentil spread with mushrooms

Calorific value: 180 kcal / 753 kJ
0:30
4 portions
medium
Ingredients
  • 1 onion
  • 1 carrot
  • 1 ginger (approx. 1 cm)
  • 1/2 red pepper
  • 200 ml water
  • 3 tbsp olive oil
  • 100 g red lentils
  • 7 white mushrooms
  • Juice of 1/2 a lemon
  • 1 pinch of cumin
  • 2 tbsp chopped dill (fresh or frozen)
  • Salt
  • Pepper
  • 1 onion
  • 1 carrot
  • 1 ginger (approx. 1 cm)
  • 1/2 red pepper
  • 200 ml water
  • 3 tbsp olive oil
  • 100 g red lentils
  • 7 white mushrooms
  • Juice of 1/2 a lemon
  • 1 pinch of cumin
  • 2 tbsp chopped dill (fresh or frozen)
  • Salt
  • Pepper
preparation
step 1/4

Peel and finely dice the onion and ginger. Coarsely grate the carrot. Finely slice the pepper.

step 2/4

Heat 2 tbsp oil in a pan. Add the vegetables and ginger and cook gently. Pour in 200 ml water. Wash and drain the lentils and add them to the pan. Cover and simmer over a medium heat for around 15 minutes, stirring occasionally.

step 3/4

Clean and finely dice the mushrooms. Heat 1 tbsp oil in a pan, add the mushrooms, cover and cook gently for approx. 5 minutes.

step 4/4

Purée the lentil mixture and add lemon juice, cumin, dill, salt and pepper to taste. Finally, stir in the mushrooms.

More recipe ideas

In the mood for more?

Basica® Compact

Alkaline tablets, convenient daily serving that can be taken at home or on the go.
Learn more
tablets

Alkaline recipes on Pinterest