Preparation time: 40+ min
Difficulty: medium
Serves 2
Ingredients:
1/2 cup brown lentils
1 leek
250 g portobello mushrooms
few bay leaves
1 tbs tomato paste
few sprigs of thyme
few pinches of savory
200 ml oat cream
salt and pepper
water as needed
Cook the lentils you soaked overnight. Water fry chopped leek, add mushrooms, bay leaves, and fry until golden brown. Add tomato paste and spices and fry until you get a nice fragrance. Add cream, lentils, and cook for about half an hour. Blend a ladle of sauce until smooth, add water if needed, season, and serve.
For millet gruel
Ingredients:
1/2 cup millet gruel
1/2 cup young peas
1 carrot
few pinches of marjoram
tamari
Cook the millet al dente and let it cool. Quickly blanch young peas, let it cook, and grate the carrot. Add all ingredients to a bowl, season to taste, and stir gently. Serve with the sauce. We also served blanched broccoli and garnished the dish with fresh pea blossoms.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
