Summary

Ingredients

• 1 leek
• 350 g pumpkin (se), (Hokkaido)
• 4 tablespoon olive oil
• 120 g lentils, (belua)
• 500 ml vegetable stock
• 1 tablespoon Aceto balsamico di Modena
• salt
• Pepper from the grinder
• 150 g feta cheese, (sheep cheese)
• 1 tablespoon flour

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Instructions

1. Wash, clean and finely dice the leek. Wash the pumpkin and cut it with the skin into pieces approx. 2 cm in size.
2. Sauté the leek cubes in 2 tablespoons of olive oil, add the lentils and vegetable stock and simmer covered for about 30 minutes. After about 10 minutes add the pumpkin pieces. Then season the pumpkin and lentil pot with a little balsamic vinegar, salt and pepper.
3. Cut the sheep`s cheese into pieces and turn in the flour. Fry in 2 tablespoons of olive oil on each side until golden brown. Serve the pumpkin and lentil pot with sheep`s cheese.