Informations supplémentaires
30 min.
|
456 kcal
|
easy
|
|
Printable version
1. Setup
Cut the cauliflower into medium sized pieces. Cut the apple into cubes. Mince the mint. Grate the garlic. Drain and rinse the lentils.
2. Cook the cauliflower
Heat a generous drizzle of oil in a pan over medium high heat. Cook the cauliflower and 3/4 of the spices for 6-8 minutes until browned. Add salt and pepper.
3. Make the sauce
In a bowl, mix the rest of the spices with the tahini, sour cream, honey, garlic, a pinch of salt and 1/4 2P | 1/3 3P cup of water. Add more or less water to taste if you want a thicker or a thinner sauce.
4. Toast the coconut
Heat a skillet over medium-high heat. Toast the coconut flakes 3-4 minutes until golden brown. Remove from the pan.
5. Plate your dish
Mix the lentils with all the ingredients and the sauce. Adjust salt and pepper to taste. Otherwise, leave everything on the table and let everyone help themselves. Bon appétit!
1unitCauliflower
1unitGreen Lentils
1unitCortland Apple(s)
40gBaby Spinach
1unitFresh Mint
30gCoconut Flakes
30mlTahini Sauce
1unitHoney
2unitSour Cream
1unitGarlic Clove(s)
20mlSpice Mix(smoked paprika,curry powder,onion powder)
What you need
pans, bowls, whisk
456 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
56g
19%
fat
21g
32%
cholesterol
5mg
2%
fiber
16g
64%
protein
20g
saturated
11g
55%
sodium
121mg
5%
sugar
18g
trans
0g