Lentil spread with mushrooms
Enjoy your food – with our delicious alkaline recipes for breakfast, lunch and dinner.
Lunch
Avocado salad
Herb scrambled eggs with tomatoes and mushrooms
Ingredients:
- 1 onion
- 1 carrot
- 1 piece of ginger (approx. 1 cm)
- ½ red bell pepper
- 200 ml water
- 3 tbsp. olive oil
- 100 g red lentils
- 7 white mushrooms
- juice of ½ lemon
- 1 pinch cumin
- 2 tbsp. chopped dill (fresh or dried)
- salt
- pepper
Calorific values:
Recipe for 4 portions
Calorific values per portion: 180 kcal/753 kJ
Peel the onion and ginger and finely dice both. Roughly grate the carrot. Cut the pepper into fine strips. Heat 2 tbsp. of oil in a pan. Fry the vegetables and the ginger. Add 200 ml water. Wash the lentils in a sieve, leave to dry and add them to the vegetables. Cover and leave to simmer on a medium heat for approx. 15 mins. Stir now and again. Finely chop the washed mushrooms. Heat 1 tbsp. oil in a pan, add the mushrooms, cover and steam for approx. 5 minutes. Purée the lentil mixture and add lemon juice, cumin, dill, salt and pepper to taste. Finally, mix in the mushrooms.
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