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Red lentil berries with cashew and bean cream

ingredients

servings

2

Extra virgin olive oil

to taste

Water

to taste

Pepper

to taste

Iodized salt

to taste

Lemons

1 unit

Cashew nuts

50 grams

Shallots

1 unit

Fava beans

500 grams

White wine

1/2 glass

Lentil flour pasta

140 grams

first courses from Italy

Red lentil berries with cashew and bean cream

Red lentil berries with cashew and bean cream

vegan with nuts high in potassium high in magnesium high in phosphorus with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Red lentil berries with cashew and bean cream

Protein dish, healthy and very good

Red lentil berries with cashew and bean cream step 1

step 1

Clean and peel the beans, in a frying pan with a spoon of oil and garnish the shallard and cook the beans by shaking with half a glass of white wine (I used the pinch).

Red lentil berries with cashew and bean cream step 2

step 2

Once cooked, put salt and pepper and let it rest.

Red lentil berries with cashew and bean cream step 3

step 3

Apart from having a couple of shakes with the minipimer, the cashew nuts with a salt intake and the amount of water needed to reach a creamy consistency.

Red lentil berries with cashew and bean cream step 4

step 4

Put the cream in the fridge and let it resemble one night.

Red lentil berries with cashew and bean cream step 5

step 5

Cook plenty of salted water in the bowls, once cooked, drain them with the cream of cashew nuts and season with the beans and a crude oil is raw.

Red lentil berries with cashew and bean cream step 6

step 6

Apply, finish the plate grinding a little lemon zest and (if you have) garnishing with edible flowers.

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