Summary

Ingredients

• 1 butternut squash (se)
• 100 g belua lentils
• 3 shallot (s)
• butter
• 250 ml vegetable stock
• Balsamic vinegar, whiter
• Black cumin
• Caraway seed
• salt and pepper

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Instructions

1. It is very important that the two vegetables are prepared separately so that the clear black-orange structure is retained in the end!
2. Finely dice the shallots and sauté in butter. Add the lentils and fry. Deglaze with a dash of white balsamic vinegar and pour the vegetable stock over it so that the lentils are covered. Simmer for about 15-20 minutes, until the lentils are just firm to the bite.
3. Peel and halve the pumpkin, remove the seeds and cut everything into small cubes, proportionate to the size of the lentils. Sauté in butter until the pumpkin is just firm to the bite.
4. Now put both vegetables together and heat everything well. Season to taste with salt, freshly ground black cumin, caraway and pepper. If you prefer it sour, you can add white balsamic vinegar as needed
5. The vegetables are an excellent accompaniment to game dishes and suitable as a counterpart to sweet potatoes or as a vegetarian main course.