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
Category
Pumpkin
Ingredients
- Lentils from the day before
- Boiled sweet potato squash
- Spinach leaves
- Garlic powder.
Join me and let's see how to make Cream with lentils from yesterday spinach and pumpkin
Instructions:
- 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.
Step 1
Step 2
Step 3
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
Variations of this recipe
Try these delicious variations of Cream with lentils from yesterday spinach and pumpkin to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
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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