Ingredients
320 g | red lentils |
3 | garlic cloves |
100 g | onions |
300 g | sliced leeks |
60 g | olive oil |
240 g | broccoli |
240 g | cauliflower |
200 g | mushrooms |
200 g | pumpkin |
½ Tbsp | salt |
200 g | water |
Ground pepper to taste | |
Chopped parsley to taste |
Preparation
- Cover the lentils with water and let them soak while you prepare the vegetables.
- Place the garlic cloves, onions and leeks in the mixing bowl and cook 5 seconds on speed 5. Add the olive oil and cook 5 minutes, at 100ºC on speed 2.
- Add the broccoli and cauliflower florets, mushrooms cut into pieces and diced pumpkin. Season with salt and cook 3 minutes, at 100ºC on Reverse speed 1.
- Add the water and strained lentils and cook for another 16 minutes, at 100°C on Reverse speed 1.
- Tip into the serving platter, season with pepper and sprinkle with chopped parsley.