Vida Recetas Editorial
This cream of lentils with spinach and pumpkin is the perfect solution to make the most of leftover lentils from the previous day. It is an easy, economical, and nutritious recipe, ideal for a comforting lunch. The combination of lentils, rich in protein and fiber, with the sweetness of pumpkin and the freshness of spinach, creates a smooth texture and a balanced flavor that the whole family will love.
The preparation is very simple: you only need pre-cooked lentils, cooked pumpkin, fresh spinach, and garlic powder. Everything is blended until smooth. This recipe is perfect for those looking for a healthy meal without complications, and it can be easily adapted to the ingredients you have on hand. It is also an excellent way to incorporate more legumes and vegetables into your daily diet.
If you have leftover rice or potatoes, you can also add them to thicken the cream. Serve it with cooked cassava and pink sauce for a special touch, or simply with a drizzle of olive oil. Go ahead and prepare it to enjoy a homemade meal full of flavor and nutrients!
Cook
20 min
Servings
2
Yesterday I cooked lentils and they were left for today. In my recipe book you can get this preparation, the only difference is that I didn't have potatoes but I made them with rice.
I only cooked the pumpkin with salt when it is already warm. I put it in the jug together with a portion of lentils and some spinach leaves, I added garlic powder.
Check if you are missing salt and that's it! Lentil cream.
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 20 minutes.
This recipe is designed for 2 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.
