Paté de Lentejas con Ciboulette

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Paté de Lentejas con Ciboulette. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Paté de Lentejas con Ciboulette is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They're fine and they look wonderful. Paté de Lentejas con Ciboulette is something that I have loved my whole life.

Many things affect the quality of taste from Paté de Lentejas con Ciboulette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paté de Lentejas con Ciboulette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can have Paté de Lentejas con Ciboulette using 10 ingredients and 10 steps. Here is how you can achieve that.

El hummus de garbanzos es exquisito pero este... es de otra galaxia. Además, de sencillo es económico. Qué más se puede pedir?

Ingredients and spices that need to be Get to make Paté de Lentejas con Ciboulette:

1. 1 taza lentejas secas
2. 1-2 dientes ajo
3. 1 hoja laurel (opcional, pero recomendado!)
4. 1 atado ciboulette fresco
5. 1 cdta. de comino en polvo
6. 1 limón, su jugo
7. Aceite de oliva
8. Pimienta negra, recién molida, a gusto
9. Pizca merkén
10. Sal de mar

Instructions to make to make Paté de Lentejas con Ciboulette

1. Deja remojando las lentejas en abundante agua durante toda la noche.
2. Cuece las lentejas a partir de agua fría, con los dientes de ajo y la hoja de laurel, hasta que estén blandas.
3. Escurre todo el caldo, retira la hoja de laurel, y reserva los dientes de ajo.
4. En el vaso de la minipimer o la juguera, coloca las lentejas junto al ciboulette, los ajos reservados, el comino, pimienta, la sal, una pizca de merkén, y procesa. Agrega el jugo de limón y el aceite. Sigue procesando hasta lograr una mezcla cremosa.
5. Si es necesario agrega agua de la cocción de las lentejas para dar con la consistencia deseada.
6. Rectifica la sazón.
7. Pasa el hummus a un bol, y refrigera unas horas antes de servir, para que tome consistencia y todos los sabores se integren.
8. Acompaña con tostadas, galletitas saladas o lo que desees.
9. (Como no lleva conservantes artificiales, si lo guardas en un recipiente hermético dentro del refrigerador, aguanta por lo menos, una semana.)
10. Que lo disfrutes!

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