A delicious dish! I combine this, for example with eggplants “Ras el Hanout” or with tabouleh to create a full meal.

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Roasted pumpkin with lentils and coriander
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Rating: 5
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Prep Time
20 min
Cook Time 20 min
Servings
persons
Ingredients
  • small pumpkin
  • 200 gr lentils
  • 1 liter vegetable broth
  • 6 tbsp olive oil
  • 10 gr coriander fresh
  • 2 tsp oregano dried
  • 120 gr yogurt greek
  • 1 pinch pepper and salt
  • 1 pinch fleur de sel
  • 1 pinch pink pepper from the mill
  • 5 cloves garlic unpeeled
Instructions
  1. Remove the skin and seeds from the pumpkin and cut into cubes of approximately 2 x 2 cm. Mix 3 tablespoons of oil, 1 teaspoon oregano and a pinch of salt and pepper. Mix the oil with the unpeeled garlic cloves and the pumpkin cubes. Preheat the oven at 200º. Spread the pumpkin cubes in an oven tray and bake for 20 minutes at 200º.
  2. Cook the lentils in the vegetable broth.(as indicaded on the package. Sometimes it is better to soak lentils for a time in water)
  3. In a small saucepan you heat the remaining 3 tablespoons of oil with 1 teaspoon oregano, salt and pink pepper. Do not let the oil get too hot, turn off the heat. (just warming up the oil to get more flavours from the oregano)
  4. Remove the pumpkin from the oven, spread it on a serving dish. Mix the lentils through and do the Greek yogurt on top. Pour the herbal oil over the yogurt. Add freshly cutted coriander and Flor de sal, on top of the dish... and ready to serve.
Prep Time
20 min
Cook Time 20 min
Servings
persons
Ingredients
  • small pumpkin
  • 200 gr lentils
  • 1 liter vegetable broth
  • 6 tbsp olive oil
  • 10 gr coriander fresh
  • 2 tsp oregano dried
  • 120 gr yogurt greek
  • 1 pinch pepper and salt
  • 1 pinch fleur de sel
  • 1 pinch pink pepper from the mill
  • 5 cloves garlic unpeeled
Instructions
  1. Remove the skin and seeds from the pumpkin and cut into cubes of approximately 2 x 2 cm. Mix 3 tablespoons of oil, 1 teaspoon oregano and a pinch of salt and pepper. Mix the oil with the unpeeled garlic cloves and the pumpkin cubes. Preheat the oven at 200º. Spread the pumpkin cubes in an oven tray and bake for 20 minutes at 200º.
  2. Cook the lentils in the vegetable broth.(as indicaded on the package. Sometimes it is better to soak lentils for a time in water)
  3. In a small saucepan you heat the remaining 3 tablespoons of oil with 1 teaspoon oregano, salt and pink pepper. Do not let the oil get too hot, turn off the heat. (just warming up the oil to get more flavours from the oregano)
  4. Remove the pumpkin from the oven, spread it on a serving dish. Mix the lentils through and do the Greek yogurt on top. Pour the herbal oil over the yogurt. Add freshly cutted coriander and Flor de sal, on top of the dish... and ready to serve.
Notes

Ik voeg vaak wel extra teentjes look toe. We houden erg van de smaak van gepofte look in combinatie met de koriander en griekse yoghurt.