Pumpkin and Lentil Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 540 g Hokkaido pumpkin (se), rouhly diced
- 100 g lentils, red, soakin unnecessary!
- 130 g carrot (s), finely diced
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon, heaped chili powder, mild
- 1 medium onion (s), quartered and finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon, heaped thyme, leaves finely chopped
- 120 ml vegetable stock
- some lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat oil with butter in a wide pan, sauté the onions and add the carrots. After 5 minutes add the pumpkin and steam for another 5 minutes. Now rinse the lentils with cold water and add them to the pan, also the garlic, the chilli powder and the thyme. Stir everything gently, add the vegetable stock and bring to the boil. Let simmer for 10 minutes, reducing the liquid. Stir gently occasionally.
- When the vegetables are cooked, season with lemon juice, salt and pepper and serve garnished with a sprig of thyme.
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