Pumpkin and Lentil Spread or Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 250 lentils, red
- 2 cloves garlic)
- 1 piece (s) ginger root
- chili
- 1 tablespoon olive oil
- salt and pepper
- 1 pinch (s) nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Chop the garlic and ginger into small pieces.
- In a saucepan, carefully fry the garlic and ginger in the olive oil. Add the lentils and the pitted and diced Hokkaido pumpkin and fry briefly. Pour around 2.5 cups of boiling water and simmer for 10-15 minutes. Salt as desired (1 - 2 teaspoons), pepper and, if necessary, refine with grated nutmeg. After the cooking time, puree everything finely with a hand blender.
- It looks chic on a slice of whole grain bread with a few sprouts.
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