John Myers
Ingredients for 4 servings:
- 400 g Hokkaido pumpkin(s)
- 1 olive oil for frying
- ½ tsp smoked salt
- ½ tsp pepper (Vootsiperifery pepper), freshly ground
- 1 pinch(s) coconut blossom sugar
- ¼ tsp cinnamon powder
- ½ tsp cumin powder
- 60 g hazelnuts, chopped
- 200 g carrot(s)
- 75 g dried apricots
- 200 g mushrooms
- 4 garlic cloves
- 100 g lentils, red
- 2 tbsp tahini
- ½ lime(s)
- 5 sprigs of parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
vegan
Wash the pumpkin, hollow it out, and cut it into cubes. Add olive oil to a pan and roast the pumpkin for 20 minutes. Season with one-third of the salt and pepper. Then transfer it to a large bowl, add the hazelnuts, stir, and keep warm. Peel and dice the carrots. Add it to the pot. Add olive oil and roast the carrots for 15 minutes. Season with smoked salt, one-third of the pepper, and the sugar, stir, and add to the pumpkin. Cook the lentils according to the package instructions and add to the pumpkin. Cut the apricots into small cubes and add to the bowl. Clean and slice the mushrooms. Peel the garlic and thinly slice it. Add the remaining oil to the pot and fry the mushrooms and garlic until hot. Season with the remaining salt and pepper. Dissolve the tahini in a little warm water and pour it in. Add the cinnamon and cumin and mix everything well. Wash the lime and zest it. Wash and finely chop the parsley. Add both to the pumpkin. Season to taste and serve. You can also find my recipe here: https://vegan-cooking-with-thalija.de/archive/1293
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