Autumnal lentil pan

Ingredients for 2 servings:

• 400 g pumpkin flesh
• 160 g lentils, red
• 2 m.-sized apples, a sour variety
• 40 g ginger
• 2 shallots, large
• 320 ml vegetable stock
• 2 tbsp oil
• salt and pepper
• some lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the pumpkin flesh, peel the ginger, and cut it into matchstick-sized sticks. Bring the pumpkin, ginger, and lentils to a boil in the broth and simmer on low heat for about 10 minutes, until the lentils are soft and the pumpkin still has a bite. Then set the pot aside. Meanwhile, peel, core, and dice the apples, and peel and slice the shallots. Sauté the shallots in the oil until translucent. Add the diced apples and sauté briefly. Fold in the pumpkin and lentil mixture, season with salt, pepper, and a squeeze of lemon juice. Serve on its own or with fresh bread or pasta. Per serving, approximately 470 kcal, 9 g fat, 21 g protein, 7 points for WWlers.