Mini soufflés with lentils, sunflower seeds and fresh mint
Preparation time: 30 minutes
Serves: 12 small soufflés
- 1 cup lentil (medium cup of 150 ml)
- 50 g raw sunflower seeds
- 2 tbsp pumpkin seeds flour (or flaxseed)
- 2 tbsp
- thick tomato sauce
- 1 tbsp tahini
- 1 tbsp sunflower oil + 1tbsp to spreads the muffins molds
- pinch of salt
- 2 tbsp finely chopped fresh mint
One night before, soak the sunflower seeds and the lentil in warm water.
Boil the lentil until soft. Drain the water and let to cool on a side. Drain the water form sunflower seeds.
In large bowl, mix all ingredients. If needed add more pumpkin flour.
Oil a muffin try with some sunflower oil and divide the mixture between the muffin nests. If you don′t have muffin tin - with hand form small balls. Put in the fridge.
Remove from refrigerator, just before serving, and turn on a flat plate.
Products:grains » lentil
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