Pumpkin cream and mix of lentils and peeled peas

2

Easy

45min

The pumpkin cream and lentil mix and peeled peas is a recipe that is also simple very rich in nutrients important for health. Their ingredients are basic and easy to find, even in our kitchen are always at hand. Furthermore, it is a rich source of antioxidants thanks to the contribution that pumpkin makes in terms of vitamins and minerals and ideal to combat anemia, listlessness and lack of energy with which sometimes we must face certain days. The secret of a rich cream is in the blending or processing of vegetables to give a thick or puree consistency. So cooking prior to the vegetables will give it that creamy touch that requires. The intense orange of the traditional cream pumpkin will look darker thanks to the color contribution of lentils and peas, foods that will also contribute to the showiness of the cream. The decoration of the plate It's everyone's creativity, but here we give you some ideas that can help your imagination, using pipes pumpkin, sunflower seeds and black sesame, sources of fiber additional for your health. Now, let's start with our today's recipe. . . Ingredients:

• 2 carrots
• 600 g of peeled pumpkin approx.
• 1 onion
• 200 g mix of lentils and peeled peas
• ½ teaspoon curry
• 60 ml coconut milk
• Salt
• Olive oil

To decorate:

• pumpkin seeds
• sunflower seeds
• black sesame
• Coconut milk

Preparation (45 minutes approx.): 1. Clean, peel and cut the vegetables. 2. In a pot, heat a splash of oil and sauté the vegetables for a couple of minutes. To Salt. 3. Cover the vegetables with water and boil for 10 minutes. 4. Wash the lentil and pea mix and add it to the pot. Boil for about 25 minutes. 5. Reserve a little cooking broth. 6. Blend the mixture and add the necessary broth to obtain a creamy texture. 7. Add the curry and 60 ml of coconut milk and blend. Adjust salt if necessary. 8. Serve the cream with a little coconut milk, pumpkin and sunflower seeds and sesame. Enjoy!