Lentil Cream with Coconut Peanut Butter and Sprouts

Name: Lentil Cream with Coconut Peanut Butter and Sprouts
Total time: 7200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/2 cups lentils (about 300 grams); Coconut peanut butter, to taste; Himalayan salt, to taste; Freshly ground black pepper, to taste; 1/3 cup lentil sprouts (about 50 grams); 1/2 red onion, thinly sliced; Fresh oregano, to taste; 2 tablespoons coconut oil (about 28 grams); Yolk of a hard-boiled egg; Pumpkin seeds

𝕰𝖑 𝖈𝖆𝖓𝖙𝖔 𝖉𝖊 𝖑𝖆 𝖑𝖊𝖓̃𝖆 @cook_24652402

Pachamama🇵🇦

Affordable and good for your cells.

𝕰𝖑 𝖈𝖆𝖓𝖙𝖔 𝖉𝖊 𝖑𝖆 𝖑𝖊𝖓̃𝖆 @cook_24652402

Pachamama🇵🇦

Affordable and good for your cells.

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Ingredients

2 hours

Serves 4 servings

1 1/2 cupslentils (about 300 grams)
Coconut peanut butter, to taste
Himalayan salt, to taste
Freshly ground black pepper, to taste
1/3 cuplentil sprouts (about 50 grams)
1/2red onion, thinly sliced
Fresh oregano, to taste
2 tablespoonscoconut oil (about 28 grams)
Yolk of a hard-boiled egg
Pumpkin seeds

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Steps

2 hours

1

Soak the lentils for several hours before cooking. Cook until they are soft and tender.
2

Add the lentils, coconut peanut butter, coconut oil, salt, and pepper to a blender. Blend until smooth.
3

Finely slice the red onion and mix well with the lentil sprouts, fresh oregano, and lemon juice to taste.
4

Garnish as you like.