Red lentil puree
Purè di lenticchie rosse
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1/2 kg of red lentils-1 leek-corn oil-1 sprig of rosemary-1 pinch dried thyme-2 tbsp shoyu (soy sauce)-sale
Wash the lentils.
Halve the leeks lengthwise and wash it carefully.
Cut into slices and place in a pan where you did to warm some corn oil.
Add the rosemary fragmented in smaller twigs, but whole.
Bring to aroma oil.
Combine the lentils and stir again.
Add hot water until almost completely covered.
Cook over medium-low heat for about 25 minutes, stirring occasionally.
If the water dries too, add possibly mano a mano.
Towards half-cooked, add some dried thyme.
Towards the end of cooking, remove the Rosemary sprigs and add salt.
A few minutes before removing from the heat, add the shoyu and mix.
The end must be smooth and homogeneous like a puree.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
