John Myers
Contents
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Ingredients
- 1 Pc. Butternut or hokkaido squash
- 3 tbsp Olive oil
- Salt
- 1 tsp Pumpkin King Spice Mix, as required
- 75 g Walnuts
- 1 tbsp Brown sugar
- 1 Pc. Large onion, cut into thin half rings
- 1 Pc. Red chilli pepper, finely chopped
- 1 Pc. Garlic clove, finely chopped
- 1 tsp Paprika powder
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 400 g Chopped canned tomatoes
- 1 pinch Brown sugar
- Pepper
- 0,5 piece Lemon
- 2 tbsp Fresh, chopped parsley
- 2 tbsp Fresh, chopped coriander leaves
- 1 tbsp Crema di Balsamico
- 265 g Canned green lentils, drained weight
- 200 g Goat cream cheese, alternatively feta
- 2 tbsp Pumpkin seed oil
- 3 tbsp Dried cranberries as required
Instructions
- Halve the pumpkin (if butternut is used, peel it), remove the seeds and cut into bite-sized cubes. Spread the pumpkin cubes either on a baking sheet or in a baking dish. Mix with 2 tablespoons of olive oil, a little salt and, if you like, pumpkin spice and roast in the preheated oven on the middle rack at 190 degrees for approx. 25 - 30 minutes. Stir through about half the time.
- Roughly chop the walnuts. Let the sugar melt in a pan. Add the chopped nuts, stir everything briefly, then place on baking paper and allow to cool.
- Heat the remaining olive oil in the pan and sauté the onion rings over medium heat for about 3 minutes. Add chilli and garlic, as well as paprika powder, cumin and turmeric. Roast for about a minute.
- Pour in the chopped tomatoes, add sugar, salt and pepper and let everything simmer for about 15 minutes, stirring occasionally. Then stir in the squeezed lemon juice, chopped herbs and crema di balsamico. Fold in the drained lentils and heat them in the sauce. Season the sauce to taste and add seasoning if necessary.
- As a side dish, z. B. thinly sliced onion bread that is drizzled with pumpkin seed oil and sprinkled with bruschetta seasoning and roasted in the oven with the pumpkin for the last 5 minutes.
- You can either mix the components together or put the lentils on the plate first, then the roasted pumpkin, then the crumbled goat cheese and finally the walnuts. For a buffet or as a starter, I can imagine it being nicely layered in small glasses. In any case, drizzle some pumpkin seed oil over the prepared meal.
- As a variant, you can also simmer roughly chopped dried cranberries in the tomato and lentil sauce.
- You can also use fresh instead of canned lentils. To do this, wash the lentils, drain them and cover with salt water and bring to the boil. Let simmer for about 20 - 30 minutes, then drain, set aside and finally stir into the tomato sauce. The best thing to do is to start cooking the lentils as a first step so that they are ready in time.
Nutrition
Serving: 100gCalories: 745kcalCarbohydrates: 11.8gProtein: 6.9gFat: 75.7g
