Pure-de-lentejas-calabaza-y-apio-700x700
Gluten Free | Traditional | Vegan

LENTIL, PUMPKIN AND CELERY PUREE

Ingredients:

LENTIL, PUMPKIN AND CELERY PUREE

  • 200 g red lentils
  • 150 g celery (diced)
  • 400 g pumpkin cut into cubes
  • 100 g diced onion
  • 2 tbsp olive oil
  • 1 L vegetable broth
  • 1 tsp curry
  • Salt
  • Pepper
  • Oregano
  1. Let the lentils soak for at least 5 hours. Discard soaking water
  2. In a saucepan, heat the oil, sauté the onion until transparent. Add the curry, lentils, celery, pumpkin, broth, salt and pepper. Bring to a boil, lower the heat, simmer for at least 1 hour until the lentils are tender.
  3. Blend until smooth.
  4. Serve hot, add a little oregano when serving.
Main Course
Gluten Free, Traditional, Vegan

Method:

LENTIL, PUMPKIN AND CELERY PUREE

  • 200 g red lentils
  • 150 g celery (diced)
  • 400 g pumpkin cut into cubes
  • 100 g diced onion
  • 2 tbsp olive oil
  • 1 L vegetable broth
  • 1 tsp curry
  • Salt
  • Pepper
  • Oregano
  1. Let the lentils soak for at least 5 hours. Discard soaking water
  2. In a saucepan, heat the oil, sauté the onion until transparent. Add the curry, lentils, celery, pumpkin, broth, salt and pepper. Bring to a boil, lower the heat, simmer for at least 1 hour until the lentils are tender.
  3. Blend until smooth.
  4. Serve hot, add a little oregano when serving.
Main Course
Gluten Free, Traditional, Vegan

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