Moroccan sauce

Moroccan sauce – a light and tasty alternative to butter or pate based on lentil puree. The quick-to-prepare “fudge” tastes good with white bread, pita bread or a French baguette. Sauce from Morocco can also be used as an addition to boiled vegetables (broccoli, carrots, bell pepper, tomatoes). We also prepare a delicious snack according to a very simple and quick recipe.

Moroccan sauce – ingredients

  • Canned lentils – 400 g.
  • Lemon – 1 pcs.
  • Oil – 2 tbsp. l.
  • Garlic – 2 cloves.
  • Parsley greens – 1 bunch.
  • Chili sauce, salt, pepper.

Moroccan sauce – recipe

Open the canned lentils, strain in a colander.

We clean the garlic, cut it into small cubes. Wash and chop greens.

Beat lentils, greens and garlic in a food processor until smooth. Add lemon juice, oil, chili sauce (to taste) and a little salt.

Put the sauce in a deep dish and serve with pita bread or baguette, or with boiled vegetables (for example, broccoli, carrots, bell pepper, tomatoes, etc.).

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