The Golden Cream by Melogranierose couldn’t be missing, a special dish to brighten your day. Gather all the ingredients, vegetables, and legumes, and in 30 minutes you’ll serve a delicious pumpkin dish that comforts the heart and soul. You can cook it in a pot on the stove or with the convenience of a Thermomix.
For us, it’s a weekly family ritual, everyone likes it, even the kids, excluding the chili, and we serve it simply like this or with a sprinkle of vegan almond parmesan and golden croutons.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove, Cooking with kitchen robot
- Cuisine: Italian
Ingredients
- 2 potatoes (medium size)
- 2 carrots
- 1 celery stalk
- 1/2 leek
- 2.5 oz olive oil
- 2 squares fresh ginger (about 0.8 inch)
- 5.3 oz red split lentils (or yellow)
- 5.3 oz chickpeas (canned)
- 24.5 oz vegetable broth (or hot water)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sweet paprika (spicy if desired)
- to taste olive oil, ground black pepper, fine salt
- to taste freshly chopped parsley, fresh chilies
- 13.5 oz coconut cream (or vegetable cream)
Steps
1 – Cut the potatoes and carrots into cubes, finely slice the leek and celery stalk. In a large pot, put the olive oil and sauté the vegetables for a few minutes.
2 – Add the ginger pieces to the vegetables, the turmeric, cumin, paprika spices, and a sprinkle of black pepper, then add the vegetable broth or hot water, covering the ingredients by 0.8 inch.
3 – Add the lentils and chickpeas and cook everything at medium heat, with the lid on, for 30 minutes.
4 – At the end of cooking, blend the mixture with an immersion blender, add the coconut cream or vegetable cream, mix well, taste and adjust salt if necessary, and plate the golden cream.
5 – Serve it with a drizzle of extra virgin olive oil, a handful of freshly chopped parsley, and sliced fresh chili peppers. Or vegan almond parmesan and golden croutons.
