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Pumpkin and lentil puree

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Ingredients for 4 servings:

  • 500 g pumpkin flesh, diced
  • 150 g lentils, red
  • 2 tbsp olive oil
  • 150 ml water
  • Salt
  • pepper
  • 1 pinch(s) ground cumin
  • 1 pinch(s) of turmeric
  • 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

a delicious side dish if you don’t always want mashed potatoes

Sauté the pumpkin in oil, add the red lentils, and pour in the water. Cover and simmer on low heat for about 15 minutes. Stir frequently. If the pumpkin is dry, add a little more water if necessary. Once the lentils are cooked soft and all the water has evaporated, mash the vegetable and lentil mixture with a potato masher. Season with salt, pepper, cumin, and turmeric. Finally, stir in the butter and enjoy. For vegan cooking, the butter can also be replaced with a tablespoon of high-quality olive oil. The puree makes a delicious accompaniment to roasted meat or fish.

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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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