Print Recipe
 Pumpkin and Lentil stew Recipe
A hearty and delicious dish. Garlic and pumpkin flavor... impossible to resist! Come in!
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Soak the lentils in water for 12 hours. Drain the water. Pour in fresh water and cook until tender. Drain the finished lentils with water. Add 1 tablespoon of sunflower oil, salt and pepper to taste. Stir.
    Soak the lentils in water for 12 hours. Drain the water. Pour in fresh water and cook until tender. Drain the finished lentils with water. Add 1 tablespoon of sunflower oil, salt and pepper to taste. Stir.
  2. Peel the pumpkin and cut it into medium pieces. Garlic head to disassemble the teeth.
    Peel the pumpkin and cut it into medium pieces. Garlic head to disassemble the teeth.
  3. Put the pumpkin and garlic in a baking dish. Add 2 tablespoons of sunflower oil, salt and pepper. Add Bay leaf. Stir. Bake in a preheated oven at 200g for 20 minutes.
    Put the pumpkin and garlic in a baking dish. Add 2 tablespoons of sunflower oil, salt and pepper. Add Bay leaf. Stir. Bake in a preheated oven at 200g for 20 minutes.
  4. Cut the mushrooms into quarters.
    Cut the mushrooms into quarters.
  5. Add lentils and mushrooms to the pumpkin. Gently mix and bake for another 20 minutes.
    Add lentils and mushrooms to the pumpkin. Gently mix and bake for another 20 minutes.
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