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Preparation Time:
40 min
Difficulty:
Easy
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Ingredients
For 10 small glasses:
FOR THE PUMPKIN CREAM:
500 g fresh pumpkin, diced -
30 g butter -
20 g onion -
2 sprigs sage -
salt to taste -
water as needed -
TO ASSEMBLE:
200 g frozen spinach -
extra virgin olive oil -
1 clove garlic -
1 jar Altamura PGI D'Amico lentils
Instructions
FOR THE PUMPKIN CREAM:
Peel the pumpkin, cut it into cubes, and stew it with onion, oil, butter, and sage. Add water until it covers the surface of the pumpkin. Cook until the pumpkin is soft. Season with salt. Blend everything well. Remove from heat and let cool.
TO ASSEMBLE:
Cook the frozen spinach in a pan with a drizzle of extra virgin olive oil and a clove of garlic. Drain the lentils well and pour them into the spinach, stir and season with salt. Spoon the pumpkin cream into the glasses and top with the spinach and lentils.
