Vida Recetas Editorial
Lumami cream is a delicious and nutritious creamy soup made with lentils, quinoa, and tomato. This homemade recipe, perfect for using up ingredients from the fridge, combines the smoothness of legumes with the fresh touch of tomato and sautéed vegetables. It is ideal for those looking for a comforting, healthy, and easy-to-make lunch, suitable for vegetarians and lovers of natural cooking. Its silky texture is achieved by blending the cooked ingredients, and its flavor is enhanced by a good sauté of onion, bell pepper, and garlic. You can enjoy it as a main dish or pair it with seasoned rice and a tropical smoothie. Additionally, it admits variations such as adding coconut cream or milk for a more indulgent version, although it is delicious on its own. This cream is perfect for cold days or for a light and satisfying meal. Go ahead and prepare it to surprise your family with a recipe full of flavor and nutrients.
Cook
10 min
Servings
5
We only have to cut onion, bell peppers and garlic, fry and add the tomatoes in wedges.
Add lentils and quinoa, stir, season to taste.
Once it has reached temperature and the vegetables are cooked, turn off and blend. If you like you can add coconut or milk cream, but the truth is that it's not necessary to my liking! Serve with olive oil and sprinkle with fresh coriander!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 10 minutes.
This recipe is designed for 5 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
