Ingredients
- 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
Instructions
- Soak 100g of pardina lentils overnight.
- In a pot, sauté 1 small diced onion and 2 cloves of garlic in olive oil until golden.
- Add 200g of diced pumpkin and cook for an additional 5 minutes.
- 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.
- Cook for approximately 30 minutes, stirring occasionally to enhance creaminess.
- Serve garnished with chopped parsley or fresh cilantro.
- Soaking the lentils helps to eliminate lectins and makes the dish more digestible.
