• 100 g dried pardina lentils
  • 200g pumpkin
  • 1 small onion
  • 1 small potatoe
  • 1tbsp olive oil
  • a pinch of cumin (optional)
  • 2 dientes de ajo
  • 2 cloves of chopped parsley or cilantro
  • water to cover the lentils, at least 3 fingerfuls


  1. Soak 100g of pardina lentils overnight.
  2. In a pot, sauté 1 small diced onion and 2 cloves of garlic in olive oil until golden.
  3. Add 200g of diced pumpkin and cook for an additional 5 minutes.
  4. Add the drained lentils, 1 small diced potato, a pinch of cumin (optional), and enough water to cover the lentils by at least 3 fingers.
  5. Cook for approximately 30 minutes, stirring occasionally to enhance creaminess.
  6. Serve garnished with chopped parsley or fresh cilantro.
  7. Soaking the lentils helps to eliminate lectins and makes the dish more digestible.

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