{"id":33767,"date":"2025-06-09T20:30:49","date_gmt":"2025-06-09T20:30:49","guid":{"rendered":"https:\/\/usapulseseu.org\/shepherds-pie-de-boniato-y-lentejas-con-crumble-de-semillas\/"},"modified":"2025-06-09T20:30:49","modified_gmt":"2025-06-09T20:30:49","slug":"shepherds-pie-de-boniato-y-lentejas-con-crumble-de-semillas","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/shepherds-pie-de-boniato-y-lentejas-con-crumble-de-semillas\/","title":{"rendered":"SHEPHERD\u00b4S PIE DE BONIATO Y LENTEJAS CON CRUMBLE DE SEMILLAS"},"content":{"rendered":"

<\/p>\n

\n

SHEPHERD\u00b4S PIE DE BONIATO Y LENTEJAS CON CRUMBLE DE SEMILLAS<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n

El ragout de lentejas:<\/h4>\n
    \n
  • 3 g ajo<\/li>\n
  • 250 g cebolla<\/li>\n
  • 300 g tomate pera rallado<\/li>\n
  • 10 ml salsa de soja<\/li>\n
  • 20 ml vino tinto<\/li>\n
  • 200 g verduras de temporada<\/li>\n
  • 300 g lentejas<\/li>\n
  • 150 ml caldo de verduras<\/li>\n
  • 1 hoja de laurel<\/li>\n
  • 1 rama de tomillo<\/li>\n
  • c\/s sal (pimienta y aceite de oliva)<\/li>\n<\/ul>\n

    El pur\u00e9 de boniato:<\/h4>\n
      \n
    • 500 g boniato<\/li>\n
    • 20 ml aceite de oliva<\/li>\n
    • 60 ml leche vegetal<\/li>\n
    • 10 g levadura nutricional<\/li>\n
    • 1 g tomillo seco<\/li>\n
    • c\/s sal (pimienta)<\/li>\n<\/ul>\n

      El crumble de semillas:<\/h4>\n
        \n
      • 15 g semillas de ch\u00eda<\/li>\n
      • 15 g semillas de lino<\/li>\n
      • 10 g pipas de calabaza<\/li>\n
      • 20 g pipas de girasol<\/li>\n
      • 10 g semillas de s\u00e9samo blanco<\/li>\n
      • 10 g semillas de s\u00e9samo negro<\/li>\n
      • 30 ml agua mineral<\/li>\n
      • 5 ml aceite de oliva<\/li>\n
      • c\/s sal (pimienta)<\/li>\n<\/ul><\/div>\n
        \n

        El ragout de lentejas:<\/h4>\n
          \n
        1. Cortar el ajo y la cebolla a brunoise y cocinar con un poco de aceite. Cuando empiece a dorar y a agarrarse a la sart\u00e9n, desglasar con un poco del vino y de la salsa de soja. A\u00f1adir el tomate rallado y dejar que evapore bien el agua. Cuando haya espesado a\u00f1adir las verduras de temporada a brunoise y las lentejas, el caldo, el laurel y el tomillo y dejar cocinar a fuego lento durante unos 20min m\u00e1s. Acabar con un toque m\u00e1s de vino y salsa de soja, rectificar de sal y de pimienta y cocinar unos 5min m\u00e1s.<\/li>\n<\/ol>\n

          El pur\u00e9 de boniato:<\/h4>\n
            \n
          1. Asar el boniato entero al horno a 200\u00baC hasta que est\u00e9 completamente tierno.<\/li>\n
          2. Pelar y triturar o bien con un tenedor o con t\u00farmix, seg\u00fan la textura deseada, a\u00f1adiendo el aceite, la leche y los condimentos.<\/li>\n
          3. En una fuente de horno, colocar la base de lentejas y encima el pur\u00e9 de boniato. Hornear a 180\u00baC durante 10min o hasta que gratine.<\/li>\n<\/ol>\n

            El crumble de semillas:<\/h4>\n
              \n
            1. Mezclar todos los ingredientes y dejar reposar 15min para que se hidrate bien.<\/li>\n
            2. Extender sobre un silpat en una bandeja de horno y hornear a 170\u00baC durante 10-15min o hasta que doren las semillas. Dejar enfriar y reservar en un recipiente de vidrio herm\u00e9tico.<\/li>\n
            3. Servir el Shepher\u2019s pie bien caliente con las semillas por encima.<\/li>\n<\/ol><\/div>\n
              \n\t\t\t<\/div>\n
              \n
              Plato principal<\/div>\n
              Creativa, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n

              <\/p>\n","protected":false},"excerpt":{"rendered":"

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