Lentils with spelt, pecan nuts and curcuma
For 2-3 people
- 150g dupuy lentils (soak previously in the water overnight)
- 100g spelt (soak previously in water overnight) from the brand El Granero integral
- 1,300l water
- 200ml vegetable stock
- 3 bay leaves
- 90ml olive oil
- 2 tablespoons honey
- 50g pecan nuts
- 1/2 teaspoon turmeric superfood and pepper from the brand El Granero integral
- 1 tablespoon mineral water
- 1 tablespoon poppy seeds from the brand El Granero integral
- a bunch fresh basil
- a bunch fresh parsley
- 30g feta cheese
In a medium saucepan, heat the olive oil for 5 minutes.
Put the lentils and the spelt inside. Cook with salt and pepper for 5 more minutes. Do not hesitate to stir everything in every 2-3 minutes so it does not stick. If necessary you can add more olive oil.
Once it is done, add the liter of water, the vegetable stock and the bay leaves.
Cook it for 30-40 minutes more or until everything is soft.
During this time, heat the oven to 180° C.
Using the mixer grind the pecan nuts until you get them into small peaces (but beware, we do not want to make the powder).
Pour them into a bowl along with honey, water and turmeric, and stir everything.
Then put the mixture on a oven tray, on the baking paper, and bake it for about 10-15 minutes, mixing it a little after every 5 minutes.
Once the estimated time has passed, let the dough to cool down and break it into the pieces using your hands.
Cut the parsley, basil and brake into pieces the feta cheese. (We want it to become as “powder”)
When the lentils are ready, put them into a bowl, add on the nuts, the fresh herbs, the feta, and if it is necessary some salt and pepper.