Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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