Practical information
- Total Time: 50 min
- Preparation time: 15 min
- Cooking Time: 35 min
- Number of persons: 4
- Difficulty: Easy
- Cost: Average
- Type: Input
- Category: Soup
- Nutritional criteria: Anti-cholesterol, antidiabetes, low calorie, high in fibre, rich in omega 3, lactose free, Eggless,
Ingredients
- 800 g of pumpkin flesh
- 200 g cooked lentils (canned)
- 200 g frozen shucked mussels
- 1 c. to S. Chopped parsley
- 2 C. to S. Olive oil
Preparation
Drain the lenses, rinse them under cold water. Cut the pumpkin into cubes, keep the equivalent of a handful as well as 2 tablespoons of lentils. Cook the rest of pumpkin and lentils in boiling salted water for 15 min. Drain them with a skimmer, mix them finely and add a little broth to get the perfect consistency.
Heat the oil in a frying pan and brown the reserved pumpkin cubes about 15 minutes, turning them regularly. When they are golden and tender, remove them from the pan and replace them with the mussels. Get them back on high heat for about 5 minutes.
Serve soup in bowls, divide pumpkin cubes, lentils, mussels and sprinkle with chopped parsley.
The Health asset
Like all seafood, mussels are rich in minerals: selenium, zinc, iodine... To strengthen our immune defenses!