Summary

Ingredients

• 800 g butternut squash (se)
• 50 g carrot (s)
• 20 g rocket
• 150 g lentils, red
• some chili
• some cumin
• some salt and pepper
• 200 ml cream
• 10 g sprin onion (s)

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Instructions

1. Hollow out the pumpkin, peel, dice and cook in salted water for 5 - 10 minutes. Catch the stock.
2. Peel the carrots and cut into sticks. Soak the lentils in hot salt water.
3. Fry the chilli, cumin and spring onions in olive oil over low heat. Add the pumpkin, carrots and lentils. Deglaze everything with a little pumpkin stock and cream and season to taste.
4. Serve with rocket.
5. The vegetables taste good with pasta or are also very suitable as a side dish