Basque-style tempeh with coral lentils
Plat mijoté aux saveurs et aux couleurs du pays basque. Volaille moelleuse et juteuse… un vrai régal!
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Ingredients
Portions:
4
100 g
coral lentils
150 g
tempeh, cubed
100 ml
tomato coulis
0.5
red onion, sliced
0.5
red bell pepper, diced
0.5
green bell pepper, diced
1 tbsp
olive oil
fine salt, to taste
1 clove
garlic, minced
Vegetable Broth:
250 ml
vegetable broth
Seasoning:
Espelette pepper, to taste
ground white pepper, to taste
1 tsp
fresh rosemary, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the coral lentils under cold water and set aside.
- Chop the red onion, red pepper, and green pepper into small pieces.
- In a large pan, heat olive oil over medium heat. Add the chopped onion, garlic, and peppers, and sauté until softened.
- Add the tempeh, tomato coulis, vegetable broth, and rinsed lentils to the pan. Season with salt, Espelette, white pepper, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until the lentils are tender.
For added flavor, serve with a sprinkle of fresh herbs like parsley or cilantro.
Adjust the seasoning to your taste preference.