Spinach Pesto

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Ingredients

4 servings

600 g
2
400 g
400 g
400 g
1
150 g Sweet potatoes
Carrots
Canned lentils
Canned kidney beans
Canned tomatoes
Chilli pepper
Walnuts 400 ml
2 tea sp
1 TBL sp
2 tea sp
1
3 cloves Bouillon (vegetable)
Cinnamon
Smoked paprika powder
Cumin
Red onion
Garlic

Prep

15 min

1. Dice onion and mince garlic
2. Peel and cut sweet potato into small cubes
3. Grate carrots
4. Chop walnuts
5. Finely chop the chili pepper, add as little/much if you want

Cook

20 min

Make bouillon

Sauté onion

use a large pan, medium/high heat ~3 min

Add carrot, chili pepper, garlic, cumin, paprika, cinnamon, and walnuts

stir ~2 min

Add canned tomatoes, bouillon & sweet potatoes

~10 min

Add drained lentils and beans

add lid, stir regularly until it thickens ~10 min