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Soft and delicate, that's how these are lentils that children like so much. We are going to prepare them with very little fat (just a tablespoon of oil), and with healthy ingredients.
They carry pumpkin, carrot and a little potato. What do you think children are not going to be very funny about finding these vegetables? Well, pass them through a food mill and add them to the stew. So they will enjoy them without realizing it.
And for dessert? Today we suggest this yogurt cream with lemon. You are going to love it.
Lentils with pumpkin
A traditional and, in this case, light dish.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- 500 g of lentils
- 2 small carrots
- 200 g of pumpkin (weight once peeled)
- 1 potato
- Water
- Laurel, 1 leaf
- Oil, 1 tablespoon
- Crushed tomato (or tomato sauce), 1 tablespoon
- Flour, 1 teaspoon
- La Vera paprika, 1/2 teaspoon
- Salt, 1 teaspoon
Preparation
We wash the lentils. We put them in a large saucepan and cover them with warm water.
Peel and chop the carrots, pumpkin and potato. We also put them in our saucepan.
We add the bay leaf.
Let it cook first over medium-high heat and then over low heat, with the lid on.
We check the cooking from time to time in case we need to add water. In about 40 minutes they will be cooked although the time will depend on the variety of the lentil.
When they are cooked, prepare the sauce in a small frying pan. We pour the oil into it and when it is hot we add the tomato. Then add the flour and let it cook for about a minute. We add the paprika and salt. We mix well.
We pour that mixture into our saucepan, with the lentils.
Mix delicately and cook for about 10 minutes. After that time we will have our plate ready to serve.
More information - Yogurt cream with lemon