Composition / ingredients
Cooking method
Before you start making mashed potatoes, pour the lentils into a saucepan and fill with water. Leave for half an hour, then change the water to clean (1:3), put on fire and bring to a boil, then cook for 20 minutes. Flip it on a sieve.
While the lentils are cooking, peel and chop the onion and a piece of ginger root. Heat a frying pan with vegetable oil, fry the onion and the root in it until the onion is transparent and golden. Squeeze lemon juice into a small cup.
Make a criss-cross incision on tomatoes - shallow, you only need to cut the skin. Lower the tomatoes into boiling water for 10 seconds, after which the skin will easily come off. Chop the tomatoes finely. Chop the pre-dried parsley.
Put the lentils in a blender bowl, add the fried ginger and onion, chopped tomatoes and parsley to it. Chop, pour in lemon juice, mix well again with a blender.
The final stage is the addition of spices and cream. You can choose the seasonings to your taste, but I prefer to add only ground black pepper to such a puree - just a little bit. Also add salt, then add cream and mix everything thoroughly.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Green lentils - 323 kcal/100g
