Summary

Ingredients

• 200 g lentils (belua lentils)
• 1 leek
• 1 carrot (s)
• 80 g celery
• 5 shallot (s)
• 3 cloves garlic
• 1 tablespoon tomato paste
• 1 teaspoon mustard
• 600 ml chicken broth
• pepper
• salt
• marjoram
• Oil (olive oil)
• 1 potato (s)
• Balsamic vinegar
• 500 g pumpkin (se) (Hokkaido), cleaned
• 2 tablespoon honey
• 3 tablespoon balsamic vinegar, white
• 300 ml cream
• parsley
• 0.5 ½ pack lasagne plate (s) (without pre-cooking)
• Mountain cheese
• butter

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Instructions

1. Dice the vegetables (including 3 of the shallots) and sauté in oil. Add the lentils and the tomato paste. Top up with broth and add an unpeeled clove of garlic, mustard and spices. Simmer for 20 to 30 minutes, until the lentils are done but still have a bit of bite. Possibly top up with a little broth. Tie with grated potato. Bring to the boil again and season with the vinegar.
2. Sweat 2 shallots and 2 cloves of garlic in oil without color. Roughly grate the pumpkin and add three quarters of it. Fry while stirring, glaze with honey after a few minutes and deglaze with vinegar, season with salt and pepper. Now add the rest of the pumpkin (so that this part still has bite later). Add the cream and simmer until a slightly creamy mixture is formed. Add parsley. Put some pumpkin mixture in a mold, a layer of lasagne sheets, lentils, lasagne sheets, pumpkin, lasagne sheets, lentils, lasagne sheets, pumpkin. Put some grated cheese on the lower and middle layer of the pumpkin, a lot and a few flakes of butter on the upper layer. Pepper each layer (including the lentils) well. Bake in the oven at 200 degrees for about 35-40 minutes.