Recipe & photo by Clémence Catz @clem_catz .
THE golden root broth "maca, nopal, turmeric" is a mixture of broth (without glutamate, yeast & reduced salt), spices and superfoods, digestible, rich in minerals....
1/2 to 1 tsp per day in hot water, in soup, risotto, sprinkle on salad, rice, potato, vinaigrette base with oil!
STEP 1: INGREDIENTS
- 160 g of coral lentils
- 400 g of pumpkin
- 1 onion
- 2 cloves of garlic
- 1 tbsp olive or coconut oil
- 350 ml coconut milk
- 1 heaped tbsp of Sol Semilla “Golden Roots” vegetable broth maca, nopal and turmeric (yeast-free, glutamate-free, gluten-free and reduced salt)
- Optional: fresh coriander
STEP 2: RECIPE
If desired, soak lentils in a large bowl of cool water for 1 to 2 hours, then rinse and drain.
Wash the pumpkin, remove 400 g of flesh and cut it into small cubes of about 1.5 cm on each side (no need to remove the skin).
Thinly slice the onion, remove the germ and chop the garlic.
Heat the vegetable oil in a casserole dish or Dutch oven, add the garlic and onion, brown for 3 minutes, then add the pumpkin cubes and brown for another 5 minutes, stirring.
Then add the lentils, coconut milk, stock and 300 ml of water, stir and bring to the boil, then cover and cook for 20-30 minutes at a low boil, or until the pumpkin is very tender.
Serve with basmati rice, a drizzle of extra coconut milk and chopped fresh coriander.
