Today a main course just right for the after–Christmas holidays. This is a cream that I often cook in the winter months, it’s fast in the preparation, light and rich in vegetable proteins. There are among its main ingredients peeled red lentils, that’s without the skin and therefore more digestible and quick to cook. Today I added turmeric to give it a smell and taste a bit ‘Eastern’ … I like it … but turmeric is optional …
Ingredients for 4/6 persons: 200 grams of peeled red lentils, 200 grams of pumpkin pulp, 1 medium-sized potato, 2 shallots, 1 teaspoon of turmeric powder, extra virgin olive oil, salt. Cut the pumpkin, potatoes and shallots into small pieces and cook for 10 minutes in about 1 liter of salt waterMeanwhile, wash the lentils in cold water and add to cooking vegetables , cook for another 15 minutes With an immersion blender, prepare the cream, add the turmeric, stir well to dissolve it evenly and blend again for 1 minute all the ingredients. The result will be a quite thick cream, fragrant and with a beautiful yellow-orange color ; serve hot with a little olive oil