Pumpkin and Lentil Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se), approx. .5 kg
- 100 g Pardina lentils, or brown plate lentils
- 2 onions)
- 2 cloves garlic)
- 500 ml vegetable stock
- 1 tablespoon oil
- 1 piece (s) ginger root, approx. cm
- 2 teaspoons curry powder
- 50 g raisins
- 1 teaspoon tomato paste
Print Recipe
Pin Recipe Instructions
- If you use brown plate lenses, it is best to soak them for several hours or overnight.
- Core the pumpkin and cut into cubes (with Hokkaido you can eat the peel). Peel and chop the onion and garlic. Peel the ginger and chop it very finely.
- Fry the onions, garlic and ginger in hot oil, add curry powder and tomato paste after a while and roast briefly. Deglaze with vegetable stock. Add the pumpkin cubes, lentils and raisins and simmer until the pumpkin and the lentils are soft (approx. 20 minutes).
- If the lentils take a longer cooking time (it says on the package), just add the lentils at first and only add the pumpkin 20 minutes before the end of the cooking time.
- If necessary, add salt at the end of the cooking time. Partially mash with a potato masher so that it becomes creamy.
- Rice goes well with it.
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