Autumn Lentil Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pumpkin meat
- 160 g lentils, red
- 2 m. Apples, a sour variety
- 40 g iner
- 2 shallot (s), large
- 320 ml vegetable stock
- 2 tablespoons oil
- salt and pepper
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin flesh, peel the ginger and cut into sticks the size of a match. Bring the pumpkin, ginger and lentils to the boil in the broth and simmer on a low heat for about 10 minutes, until the lentils are soft and the pumpkin still has a bite. Then set the pot aside.
- In the meantime, peel, core and dice the apples and peel and slice the shallots.
- Fry the shallots in the oil and let them turn to glass. Add the apple cubes and fry briefly. Fold in the pumpkin and lentil mixture, season with salt, pepper and a little lemon juice.
- Serve alone or with fresh bread or pasta.
- Around 470 kcal per serving, 9 g fat, 21 g protein, 7 points for experts.
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