Pumpkin is high in antioxidants and vitamins A, C, and E and lentils are rich in fibre, folate and potassium. In this recipe I made lentil and pumpkin casserole which is quicker to make but just as hearty.
Course Main Course
Cuisine Vegan
Keyword Vegan Food
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Servings 8
Calories 235kcal
Ingredients
½poundof green lentils
1poundof pumpkin
2carrots
2red onions
4canned peeled tomatoes
1cloveof garlic
2tablespoonsolive oil
1cupof vegetable broth
2cloves
2tbspof turmeric
1pinchof salt
1pinchof ground black pepper
Instructions
Peel an onion and stick the cloves in it.
Chop an onion into dices
Put the lentils in a saucepan, cover them with cold water and bring to the boil.
At the first broth, lower the heat and simmer over low heat for 25 minutes.
Meanwhile, peel the pumpkin and carrots and cut everything into cubes.
Do the same with the second onion and the clove of garlic.
In a skillet, heat the olive oil and sauté the onion for 2 minutes.
Add the diced pumpkin and carrot, garlic, turmeric and stir for 5 minutes over medium heat; then add the vegetable broth and the peeled tomatoes and bring to the boil. Add salt and pepper.
Then add the cooked and drained lentils and mix well.