La Cuisine végane Jean-Christian Jury Roasted Pumpkin and Turkey Pizza with Lemons and Belgium Red Lentil Soup Brussels Sprouts ✼⬠ Serves 4 ⬠ Serves 4 Preparation time 35 minutes Preparation time 2 hours (including rising) Cooking time 1 hour Cooking time...
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La Cuisine végane Jean-Christian Jury Roasted Pumpkin and Turkey Pizza with Lemons and Belgium Red Lentil Soup Brussels Sprouts ✼⬠ Serves 4 ⬠ Serves 4 Preparation time 35 minutes Preparation time 2 hours (including rising) Cooking time 1 hour Cooking time 20 minutes 3 cups (710 ml / 24 fl oz) vegetable Preheat the oven to 440°F/230°C/Gas Mark 7½. Line a for the dough To make the dough using a stand mixer with a dough hook broth (stock) rimmed baking sheet with parchment (baking) paper. 1 packet (15 g / ½ oz) dry active attachment, combine ¾ cup (175 ml / 6 fl oz) warm water 1 cup (240 g / 81/2 oz) red lentils, (fast-action) yeast with the yeast and agave syrup until the yeast is dissolved. soaked in water overnight Pour the stock into a large saucepan, add the lentils, and 2 tablespoons agave syrup and drained Set aside for 20 minutes to allow the yeast to become active. bring to a boil, then reduce the heat to medium and simmer 3 tablespoons olive oil, plus extra 2 teaspoons ground tu
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