Lentejas

30 mins
Serves 1
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Directions

  1. 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.
  2. 2Sauté 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.
  3. 3Sauté 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.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Add a couple of tablespoons of coconut milk to give it creaminess and a delicious flavor and it's ready.
  8. 8Add a couple of tablespoons of coconut milk to give it creaminess and a delicious flavor and it's ready.
  9. 9Add a couple of tablespoons of coconut milk to give it creaminess and a delicious flavor and it's ready.

Ingredients

  • 400 g cooked lentils
  • 400 g cooked lentils
  • 400 g cooked lentils
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 diente ginger
  • 1 diente ginger
  • 1 diente ginger
  • 1 cs tomato concentrate
  • 1 cs tomato concentrate
  • 1 cs tomato concentrate
  • 1 vaso pumpkin cut into equal cubes
  • 1 vaso pumpkin cut into equal cubes
  • 1 vaso pumpkin cut into equal cubes
  • 1 cc turmeric
  • 1 cc turmeric
  • 1 cc turmeric
  • 0.5 cc pepper
  • 0.5 cc pepper
  • 0.5 cc pepper
  • 1 cc salt
  • 1 cc salt
  • 1 cc salt
  • 750 g chicken broth
  • 750 g chicken broth
  • 750 g chicken broth
  • 3 puñados fresh spinach
  • 3 puñados fresh spinach
  • 3 puñados fresh spinach
  • 4 cs coconut milk
  • 4 cs coconut milk
  • 4 cs coconut milk
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • white rice
  • white rice
  • 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.