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Pumpkin and lentil stew with roasted feta

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Ingredients for 2 servings:

  • 1 stalk(s) leek
  • 350 g pumpkin(s), (Hokkaido)
  • 4 tbsp olive oil
  • 120 g lentils (beluga)
  • 500 ml vegetable stock
  • 1 tbsp Balsamic vinegar of Modena
  • Salt
  • Pepper, from the mill
  • 150 g feta cheese (sheep’s cheese)
  • 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Very tasty and a visual eye-catcher!

Wash, trim, and finely dice the leek. Wash the pumpkin and cut it, skin on, into approximately 2 cm pieces. 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 stew with a little balsamic vinegar, salt, and pepper. Cut the feta cheese into pieces and coat in flour. Fry in 2 tablespoons of olive oil on each side until golden brown. Serve the pumpkin and lentil stew with the feta cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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