Lentils, chickpeas and all legumes in general, while providing energy and proteins, help regulate the absorption of sugars while keeping blood sugar controlled. They are part of the foods with low glycemic impact. They also work as "traffic regulators" in our body by ensuring that carbohydrates are absorbed slowly and gradually, preventing the resulting sugars from pouring into the blood too quickly causing sudden spikes in blood sugar immediately after meals.
Ingredients for the flans:
350 gr lentils
80 grams of natural tofu
1 clove of garlic
Cumin, salt, pepper and nutmeg: a pinch for flavour
For the pumpkin cream:
200 gr pumpkin cut into pieces
A grated ginger
Salt and pepper
Wash the lentils and cook them in a pot with a clove of garlic and water to cover them flush. Cook for 20/25 minutes until they are well cooked. Remove the garlic, blend them and cook the purée obtained over the heat - over low heat - to dry. Meanwhile, heat the oven to 200 °C. Combine the tofu with the lentil puree, blend again and season with salt, pepper, cumin and nutmeg to taste.
Divide the mixture into 4 buttered moulds and cook in a bain-marie in the hot oven for 30 minutes.
Aside, cook the pumpkin - roughly cut into pieces - in water for about 20 minutes until it is soft (the actual time depends on the type of pumpkin used), add to the mixer and blend it. Season with salt, pepper and flavour with grated ginger.
Remove the moulds from the oven and let them rest for a few minutes. Put a bit of pumpkin cream on four plates and add the lentil flans on top; cover them with more sauce and serve.