in Recipes

Pumpkin and lentil spread or dip

updated

Spread the love

Ingredients for 1 servings:

  • 1 m.-large Hokkaido pumpkin(s)
  • 250 lentils, red
  • 2 garlic cloves
  • 1 piece(s) ginger root
  • chili
  • 1 tbsp olive oil
  • salt and pepper
  • 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely chop the garlic and ginger. Gently fry the garlic and ginger in olive oil in a saucepan. Add the lentils and the deseeded and diced Hokkaido pumpkin and fry briefly. Pour in approximately 2.5 cups of boiling water and simmer for 10-15 minutes. Add salt (1-2 teaspoons), pepper, and grated nutmeg to taste. After cooking, purée everything with an immersion blender. Serve on a slice of whole-grain bread with some sprouts.

Facebook Comments

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.

Low-carb muffins or mug cakes – basic recipe

Spinach spaghetti alla Mama