Recipe of the month: Creamy lentils
300 g pumpkin
300g lentils (previously soaked in water overnight)
250g spinach (shredded). Swiss Chard leaves may be used instead of spinach.
2 onions
2 tsp ginger (or 20g root ginger)
2 cloves garlic
2 tbsp olive oil
2 tbs curry (optional)
500 ml vegetable broth
300 ml milk
200 ml cream
400g tomatoes, previously cooked. Salt and pepper to taste
Halve pumpkin, remove skin and sedes and chop into bite-sized pieces. Peel and finely chop onion, garlic (and root ginger).
Heat olive oil in a large pot over a medium heat. Add pumpkin and sauté for about 5 minutes. Add onions, garlic and ginger (as powder or root) and sauté for 2 minutes. Add lentils (and, optionally, curry) and sauté for 3 minutes.
Add vegetable broth, milk, cream and tomatoes to pot, stirring tho- roughly. Put lid on pot and simmer until lentils are cooked through, stirring occasionally.
When cooked, add the spinach and gently stir into the lentils. Add more water if necesssary to reach desired consistency. Season with salt and pepper to taste.
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