Nutritious lentil-paprika bagels
Start your day right with these wholesome, crunchy bagels topped with a rich lentil and paprika paste—spiced to perfection.
Preparation
Step 1
80 g cooked red lentils – 1 red pepper – 1 spring onion – 3 cm chilli pepper – 1 tbsp olive oil
Rinse the lentils in cold water, cover with double the amount of water and cook for 8 minutes until the water is completely absorbed. In the meantime, dice the pepper and sauté in olive oil with the chopped spring onion and chilli.
Step 2
1 pinch of pepper – 2 garlic cloves – 3 tbsp chopped parsley – 4 tbsp dried yeast flakes – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Purée the cooled lentils with the fried vegetables, garlic and parsley. Season the paste with Kikkoman Soy Sauce and pepper, and mix with the yeast flakes.
Step 3
2 bagels – 1 tbsp pumpkin seeds
Toast the bagels in a toaster or on a dry griddle pan. Spread the paste on top and sprinkle with the pumpkin seeds.
Recipe-ID: 1347
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80 g cooked red lentils – 1 red pepper – 1 spring onion – 3 cm chilli pepper – 1 tbsp olive oil
Rinse the lentils in cold water, cover with double the amount of water and cook for 8 minutes until the water is completely absorbed. In the meantime, dice the pepper and sauté in olive oil with the chopped spring onion and chilli.
1 pinch of pepper – 2 garlic cloves – 3 tbsp chopped parsley – 4 tbsp dried yeast flakes – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Purée the cooled lentils with the fried vegetables, garlic and parsley. Season the paste with Kikkoman Soy Sauce and pepper, and mix with the yeast flakes.
2 bagels – 1 tbsp pumpkin seeds
Toast the bagels in a toaster or on a dry griddle pan. Spread the paste on top and sprinkle with the pumpkin seeds.
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