Very good to all! Today I come with one of those warm and comforting creams for cold days. In this case, it is a totally different type of cream than what I usually make: a cream of red lentils and pumpkin based on coconut milk. Those who follow me on Instagram you already saw it a few days ago, so if you don’t want to miss anything… I recommend you follow me on networks! Also, this month I’m going to be traveling a lot (Barcelona, Madrid, Istanbul) and I’m going to be sharing all that through Instagram and my travel blog ‘A Vegan around the World’, I’ve been changing the design and I’m sure you’ll love it.

But before I go, I wanted to share this recipe with you: it is a very soft cream, with a unique flavor. Pumpkin cream is one of my favorite creams, so I thought of innovating a bit by adding red lentils. I’ve never had a lentil cream before, but I wanted to make the most of the leftover red lentils from a red lentil dhal I made a long time ago.

Ingredients

1/2 pumpkin (I used half a peanut pumpkin)
200 ml canned coconut milk
1/2 cup red lentils
1 Garlic
Olive oil
Salt
Optional: corn flour

Step by step

  1. Peel half a pumpkin with a peeler and cut it into medium cubes. If you want to put sautéed pumpkin as a topping, you can reserve some uncooked pieces.
  2. In a pot with plenty of water, cook the pumpkin at a gentle boil.
  3. After 10 minutes from the start boiling, add the red lentils. If you use normal lentils, you will need to give the lentils more time to cook than the pumpkin.
  4. Let’s cook over medium heat.
    We cook the pumpkin with the red lentils.

    We cook the pumpkin with the red lentils.

  5. When the pumpkin can be easily pierced with a fork and the lentils are cooked, lower the heat to a minimum.
  6. Remove all the water from the pot and add the 200 ml of coconut milk.
  7. Mix well and cook over medium heat for 5 minutes.
    Let it cook, remove the water and add coconut milk.

    Let it cook, remove the water and add the milk coconut.

  8. We add salt to taste, two touches of cumin, generous curry and a touch of cinnamon. Mix and cook for 5 more minutes.
  9. On the other hand, in a frying pan, sauté some sliced garlic. When it is golden, add the reserved pumpkin cubes.
    We spice the lentil cream and sauté the pumpkin.

    We spice the lentil cream and sauté the pumpkin.< /p>

  10. When the squash is lightly browned, add 1/2 cup of water and bring the pan to a gentle boil.
  11. We will keep it that way until the pumpkin is tender and toasted at the same time.
  12. On the other hand, turn off the heat, beat the cream with a hand blender until you get a thick and homogeneous cream.
  13. Optionally, if you want it thicker and so that the toppings stay on top, add 2 tablespoons of corn flour and beat again with the hand mixer. It is only to correct texture, it does not affect the flavor. Also, keep in mind that it is a cream that thickens when cold, thanks to the coconut milk.
  14. And that’s it! Serve hot with toppings.
  15. We beat the lentil cream.

    We beat the lentil cream.

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