Directions
- 1Sauté chopped onion in a pot and cook for a couple of minutes. Add the garlic and grated ginger and continue sautéing until the onion begins to take on color. Then add concentrated tomato, pumpkin cut into equal dice, turmeric, pepper and salt. Sauté for a few minutes and pour in chicken broth. Bring to a boil.
- 2Add the cooked lentils directly from the jar. Mix and let it simmer for a few minutes until the pumpkin is soft. Then, add fresh spinach to the pot, cook until it wilts and remove from heat.
- 3Add a couple of tablespoons of coconut milk to give it creaminess and a delicious flavor and it's ready.
Ingredients
- 400 g cooked lentils
- 1 onion
- 1 garlic clove
- 1 diente ginger
- 1 cs tomato concentrate
- 1 vaso pumpkin cut into equal cubes
- 1 cc turmeric
- 0.5 cc pepper
- 1 cc salt
- 750 g chicken broth
- 3 puñados fresh spinach
- 4 cs coconut milk
- fresh parsley
- white rice
Equipment
pot
Tips
- Pour a little more coconut milk to decorate and complete the dish with chopped fresh parsley.
- It is rich in vitamin and helps the absorption of iron from lentils.
- You can also accompany it with a little white rice that will complement the dish at the protein level since it complements wonderfully with lentils.
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