I need some time to convince my young lady to contribute to this blog with her experience regarding nutrition and sports. She's unravelling some insights of intense sport activities and vegetarianism. A real blast not only for this blog, in my opinion.
Of course, this kind of persuasion might take longer than expected. Bear in mind that I am working in that direction. In the mean time I would like to share a recipe we are enjoying so much at home.
It is, as usual, very light and nutritious at the same time.
Ingredients for 2 portions
120 gr of white rice
200 gr green lentils
3 carrots
persil
1 tea spoon coconut oil
3 cloves of garlic
1/2 tea spoon turmeric (curcuma)
1/2 tea spoon cumin
1/2 tea spoon hot paprika
half cup of crashed almonds
Procedure:
Prepare the lentils in a pot covering them of water for about four hours before cooking. Don't forget to wash them with clean water. This helps a lot getting rid of the "air" with a pleasant feeling to your belly and your partner ;)
Boil the rice apart.
Warm the coconut oil and gild the garlic for 3 minutes. Add the lentils, salt, persil and the spices. Boil for about 30 minutes (or alternatively when the lentils are soft enough to be eaten as they are).
Blend the boiling content and process for about 2 minutes until it becomes a smooth cream of lentils.
Serve in a bowl, next to the rice and add the almonds on top, as the picture suggests.
Enjoy!
