Spinach Pesto

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Ingredients

4 servings

300 g
250 g
400 g
2 Basmati rice (brown)
Cherry tomatoes
Canned lentils
Yellow bell peppers 200 ml
2 TBL sp
70 g
2 TBL sp
1 tea sp
1/2
1/2 tea sp
1
2 cloves (Soy) cream
Peanut butter
Tomato paste
Curry powder (garam masala)
Chilli powder
Lime
Sugar
Onion
Garlic
Fresh parsley

Prep

5 min

1. Dice onion and mince garlic
2. Cut bell peppers into short strips
3. Halve the cherry tomatoes

Cook

25 min

Sauté onion

medium/high heat ~3 min

Add tomato paste, garlic, bell pepper, curry powder and chilli powder

~2 min

Add half the peanut butter, the other half to taste, sugar, and (soy) cream

stir and bring to boil/simmer ~10 min

Cook rice in the meantime

~10 min

Add tomatoes and lentils

drain lentils before adding, season with salt and pepper ~10 min

Serve with some lime juice and parsley to your taste