Time required for preparation
Time required for preparation: 20 minutes
Duration of cooking: 40 minutes
Duration: 60 minutes
List of ingredients:
7 ounces (200 grams) of yellow lentils
16 fluid ounces (450 milliliters) of water
1 zucchini of medium size, weighing about 7 ounces or 190 grams
1 onion, diced
1 clove of garlic, finely chopped
3 ounces (85 grams) of almond meal
6 dehydrated tomatoes
Approximately ten olives
Season with salt and black pepper.
0.5 teaspoons of Korean chili flakes, often known as gochugaru
Approach
Prepare the lentils:
Add 7 ounces (200 grams) of dry yellow lentils to a saucepan.
Include 16 fluid ounces (450 milliliters) of water.
Cook over low heat for 30 minutes until the lentils are tender and fully cooked.
Process the zucchini:
Shred one zucchini of medium size.
Position the shredded zucchini in a sieve with a fine mesh.
Incorporate a little amount of salt, stir, and let it to rest for 5 minutes in order to remove any extra water.
Cook the onion and garlic in a little amount of hot oil over high heat, stirring constantly.
Cook 1 diced onion in a skillet with a little amount of oil for around 3 minutes until it becomes see-through.
Incorporate 1 finely chopped garlic clove and continue cooking for an additional minute.
Blend Ingredients: In a spacious mixing basin, blend the cooked lentils and sautéed onion and crush together.
Include 3 ounces (85 grams) of almond meal.
Include the shredded zucchini (after removing any extra moisture).
