Summary

Ingredients

• 1 pumpkin (se) (e.g. Hokkaido)
• 6 tablespoon lentils (mountain lentils, champagne lentils)
• 1 sprig thyme
• 1 clove garlic
• 1 liter poultry broth
• 0.25 liter ¼ cream
• 1 tablespoon vinegar (apple cider vinegar)
• 1 onion (s)
• 2 tablespoon olive oil
• 4 large tomato (s)
• 2 vanilla pod (s)
• 1 tablespoon parsley

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Instructions

1. Remove the stalk from the tomatoes and make a cut on the upper side. Then bathe in the boiling water for 5 seconds and then quench in the ice water. Peel and quarter the skin, remove the core and place on a baking sheet. Scrape out the vanilla pods and mix with a little oil. Brush the tomatoes with it, add a little salt and pepper.
2. Then place in the preheated oven at 130 ° C for 20 minutes.
3. Peel the onion and cut into cubes. Sweat in a saucepan with heated olive oil. Add the lentils, garlic and chopped thyme. Season and cook with the broth.
4. In the meantime, peel the pumpkin and remove the seeds. Cut into small pieces and add the lentils halfway through cooking. Stir in the apple cider vinegar and - when everything is soft - mix and strain.
5. Season to taste, refine with the cream and serve with the vanilla tomatoes.