- Servings : 4
- Preparation : 15 minutes
- Cook time : 1 hour
- Calories : 249 cal
- Carbohydrate : 42 g
- Lipid : 5 g
- Fiber : 8 g
- Protein : 13 g
- 1 liter (4 cups) of musk squash, peeled and diced
- 500 ml (2 cups) of carrots, peeled and diced
- 1 onion cut into dice
- 15 ml (1 C . with sesame oil
- 3 cloves of garlic
- rosemary, to taste
- 500 (2 cups) of chicken broth
- 250 ml (1 cup) of Milk
- 540 ml (1 preserves) of lenses
1 - Preheat the oven to 400 ° F.
2 - on a baking sheet, place a parchment paper. Then place the diced squash, carrot and onion.
3 - using A brush, distribute half of the sesame oil on the vegetables. Add a few rosemary rods to the baking sheet.
4 Pack the garlic cloves in aluminum foil then place the on the plate Cooking. Bake for 40 minutes
5 - once the vegetables grilled, remove from the oven then transfer them to a large cauldron. Add the rest of the sesame oil. Mix gently to slightly coat the vegetables of the fatty substances.
6 - unpack the garlic of aluminum foil. Put pressure on the pod to bring out the confit garlic. Add to the rest of the ingredients, in the cauldron
7 then add the chicken broth and the Milk. Bring to a boil.
8 - when the mud preparation, decrease the medium-low heat, add the lenses then simmer for about fifteen minutes .