Spinach Pesto

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Ingredients

4 servings

400 g
200 g
1
1
250 g
100 g Canned lentils
Rice (basmati)
Aubergine
Fennel
Cherry tomatoes
Cashews 500 ml
1 TBL sp
1 TBL sp
2 tea sp
1
2 cloves
15 g Bouillon (vegetable)
Paprika powder
Curry Powder
Cinnamon
Lemon
Garlic
Fresh coriander

Prep

5 min

1. Mince garlic
2. Cut aubergine into cubes
3. Cut away the fennel stalks and cut like an onion into medium thick strips

Cook

20 min

Make bouillon

Sauté aubergine and fennel

use plenty of oil, medium/high heat ~5 min

Add garlic, paprika powder, curry powder and cinnamon

mix ~2 min

Add rice, lentils, cherry tomatoes, bouillon and cashews

drain lentils before adding

add the lid but stir regularly ~15 min

Serve with coriander and squeeze lemon and add more salt and pepper to taste