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Pumpkin
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Recipe of Cream with lentils from yesterday spinach and pumpkin
A lunch rich in fiber, loaded with vitamin B, I will explain how to prepare a delicious cream with lentils from yesterday's spinach and pumpkin.
If you want, you can accompany it with cooked yuca wrapped in pink sauce.
Recipe Summary
Cooking
20 min
Servings
2
Difficulty
Easy
Ingredients
Instructions
1
Step 1
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.
2
Step 2
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.
3
Step 3
Check if you are missing salt and that's it! Lentil cream.
Tips for this recipe
Here are some useful tips to perfectly prepare Cream with lentils from yesterday spinach and pumpkin and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
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.
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