Nutmeg With Lentil Pancakes And Quinoa
So sweet. So pure. Delicious and full of autumn spirit.
ingredients
For 2 people:
nutmeg (1/3 medium size)
mixed seeds (2-3 tbsp)
red lentil (1/2 cup)
water (1/2+ cup)
(colourful) quinoa (1/3 cup)
coconut milk (60 ml)
coconut butter (for frying)
basil & oregano (a few leaves)
salt
curry
turmeric
Serve with:
pumpkin seed oil
sestavine
Za 2 osebi:
buča maslenka (1/3 srednje velike)
mešanica semen (2 do 3 žlice)
rdeča leča (1/2 skodelice)
voda (1/2+ skodelice)
(pisana) kvinoja (1/3 skodelice)
kokosovo mleko (60 ml)
kokosova mast (malo za pečenje)
bazilika & origano (nekaj listov)
sol
curry
kurkuma
Za serviranje:
bučno olje
Method
Cook quinoa according to the instructions on the packaging.
Peel the pumpkin, cut into thin pieces, and saute with coconut butter on medium heat until it becomes soft. Add salt, curry, turmeric, and other spices of your choice. Pour over 60 ml of coconut milk and make nutmeg sauce using a hand blender. Add water for a less thick consistency.
Meanwhile, prepare a batter for the pancakes: in a food processor, mix red lentils, water, basil, oregano, and a pinch of salt. When the mixture becomes soft, pour it in a bowl and mix in some seeds of your choice. The batter should be of pancake consistency. If it’s too heavy - add some water. When ready, put a spoon of batter on the pan and bake on both sides until the pancakes are well baked.
Put some quinoa in a serving bowl, add pancakes and pour over delicious nutmeg sauce.
Serve with a sprinkle (or more) of pumpkin seed oil.
