Monggo philippin et beignets de légumes

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Monggo philippin et beignets de légumes. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Monggo philippin et beignets de légumes, 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 Monggo philippin et beignets de légumes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Monggo philippin et beignets de légumes is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Monggo philippin et beignets de légumes estimated approx 1 heure.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Monggo philippin et beignets de légumes using 21 ingredients and 6 steps. Here is how you cook it.

Mijoté de lentilles au lait de coco.
Okkoy : beignets de légumes
#vegetarien

Ingredients and spices that need to be Get to make Monggo philippin et beignets de légumes:

1. Mijoté de lentilles
2. 1 gousse d’ail
3. 5 g gingembre frais
4. 4 blancs d oignons nouveaux
5. 120 g lentilles vertes
6. 250 ml lait de coco
7. 450 ml bouillon de légumes
8. Sel
9. Poivre
10. 50 g d’épinards
11. Beignets de légumes
12. 9-10 cas de farine
13. 2 cas de sauce soja
14. 1 cac de curry
15. 1 carotte
16. 1 courgette
17. 1 oignon rouge
18. 50 ml d’eau
19. 1 oeuf
20. 1 gousse d’ail
21. 1 petite patate douce

Instructions to make to make Monggo philippin et beignets de légumes

1. Velouté : éplucher et mixer le gingembre, le blanc de l’oignon et l’ail. Faire revenir le tout dans une casserole avec un peu d’huile. Ajouter les lentilles puis le bouillon de légumes chaud. Laisser mijoter 15 à 20 minutes.
2. Ajouter le lait de coco et laisser mijoter 10 minutes. Ajouter les épinards frais. Réserver.
3. Beignets : éplucher et mixer la carotte, l’ail, l’oignon rouge, la courgette et la patate douce. Mettre dans un saladier puis ajouter la farine, le sel, le poivre. Mélanger à la main.
4. Dans un ramequin, mélanger l’œuf, l’eau et la sauce soja puis verser sur les légumes. Mélanger à nouveau. Si la pâte est vraiment trop liquide, ajouter un peu de farine.
5. Faire chauffer de l’huile dans une poêle et faire cuire une louche de pâte. Retourner et faire dorer l’autre côté. Réserver sur du papier absorbant.
6. Dresser l’assiette et déguster. Vous pouvez saupoudrer de gomasio le mijoté.

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