Pumpkin and Lentil Puree
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat, diced
- 150 g lentils, red
- 2 tablespoon olive oil
- 150 ml water
- salt
- pepper
- 1 pinch (s) ground cumin
- 1 pinch (s) turmeric
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Fry the pumpkin in oil, add the red lentils and pour water over them. Cover and simmer on a low heat for about 15 minutes. Stir again and again. If the pumpkin is rather dry, add a little more water if necessary. When the lentils are soft and all the water has evaporated, mash the vegetable and lentil mixture with the potato masher. Season with salt, pepper, cumin and turmeric. Finally stir in the butter and enjoy.
- For the vegan kitchen, the butter can also be replaced with a tablespoon of high-quality olive oil.
- The puree is a delicious accompaniment to fried meat or fish.
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