Difficulty
Easy
140 g hulled red lentils
180 g sweet potato
water to taste
2 bay leaves
1 tablespoon Bauer Meat Dadocrema
extra virgin olive oil to taste
140 g mushrooms
2 tablespoons coconut cream
pumpkin seeds to taste
chia seeds to taste
parsley
Peel the sweet potato and cut into cubes.
Put the previously washed red lentils in a pan, add the bay leaves, the diced sweet potato and the DADOCREMA. Finally, pour over the water until
the ingredients are completely covered and leave to cook over the heat.
After about 12 minutes remove the pan from the heat and eliminate the bay leaves.
Use a hand blender to blitz everything into a smooth cream.
Cut the mushrooms into irregular shapes and cook in a pan with a drizzle of oil.
Serve, decorating the soup with the coconut cream, the pumpkin and chia seeds, some tufts of parsley and the mushrooms, and finish with a drizzle of oil.
