Recept Afdrukken
Red lentils with pumpkin, spinach, ginger and coconut cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Pittige rode linzen tajine met zoete pompoen, spinazie, gember en kokosmelk. Een heerlijk gerecht met dat je in de tajine kan klaarmaken.
Prep Time
30 min
Cook Time 45 min
Servings
pers
Ingredients
  • 200 gr red lentils dried
  • 300 gr pumpkin
  • 100 gr spinach preferably young leaves
  • 4 cm ginger fresh
  • 2 tblspoon cocos cream
  • 1,5 liter vegetable broth
  • 1 onion preferably white, sweet ones
  • 2 tblspoon olive oil
  • salt and pepper
Instructions
  1. Rinse the lentils until the rinse water runs clear. Cut the onion into small pieces. Cut the pumpkin into cubes of 2cm x 2cm. Rinse the spinach and grate the ginger root.
  2. Put the olive oil in a deep pan or the tagine. (If I use the terracota tagine, I first put him for 10 min in water ) Fry the onion together with the pumpkin for 3 minutes. Add the grated ginger, the red lentils and the vegetable stock. Let it simmer gently for 20 minutes with the lid on the pan. Stir regularly. The red lentils are a kind that you don't normally need to soak and will become very soft after 15 minutes. (To be on the safe side, read the packaging to see if the ones you use, you need to soak in water)
  3. When the pumpkin and lentils are soft, add the spinach leaves and stir until they soften. Season with extra salt and pepper (or a little Ras El Hanout). Finally add the coconut cream and serve.
Prep Time
30 min
Cook Time 45 min
Servings
pers
Ingredients
  • 200 gr red lentils dried
  • 300 gr pumpkin
  • 100 gr spinach preferably young leaves
  • 4 cm ginger fresh
  • 2 tblspoon cocos cream
  • 1,5 liter vegetable broth
  • 1 onion preferably white, sweet ones
  • 2 tblspoon olive oil
  • salt and pepper
Instructions
  1. Rinse the lentils until the rinse water runs clear. Cut the onion into small pieces. Cut the pumpkin into cubes of 2cm x 2cm. Rinse the spinach and grate the ginger root.
  2. Put the olive oil in a deep pan or the tagine. (If I use the terracota tagine, I first put him for 10 min in water ) Fry the onion together with the pumpkin for 3 minutes. Add the grated ginger, the red lentils and the vegetable stock. Let it simmer gently for 20 minutes with the lid on the pan. Stir regularly. The red lentils are a kind that you don't normally need to soak and will become very soft after 15 minutes. (To be on the safe side, read the packaging to see if the ones you use, you need to soak in water)
  3. When the pumpkin and lentils are soft, add the spinach leaves and stir until they soften. Season with extra salt and pepper (or a little Ras El Hanout). Finally add the coconut cream and serve.
Notes

Red lentils are seeds that split in half when the skin is removed or hulled. Its color can be actually red to orange color, yellow, or gold. Cooking red lentil is a breeze because it involves shorter cooking time and does not require pre-soaking. It is also a great meat substitute because they are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free and they have a nutty and sweet taste.