Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pepper & tomato sauce
Roasted vegetables
Lentil salad
How it's done
Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Roasted vegetables
Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Lentil salad
Mix the lentils with 3 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the roasted vegetables. Heat a dash of oil in a frying pan. Gently fry the chorizo until crispy, drain, spread on top of the roasted vegetables.
| Tip: | Keep the remainder of the pepper & tomato sauce covered and refrigerated for approx. 1 week. |
|---|---|
| Tip: | Prepare the lentils and the pepper & tomato sauce approx. 1 day in advance, cover and keep in the fridge. |
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