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Print Recipe
Pumpkin and Lentil stew Recipe
A hearty and delicious dish. The aroma of garlic, pumpkin... impossible to resist!
Servings
Ingredients
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 water from the finished lentils. Add 1 tablespoon of sunflower oil, season with salt and pepper to taste. Mix well.
    Soak the lentils in water for 12 hours.
Drain the water. Pour in fresh water and cook until tender.
Drain the water from the finished lentils. Add 1 tablespoon of sunflower oil, season with salt and pepper to taste. Mix well.
  2. Peel the pumpkin and cut it into medium pieces. The head of garlic is disassembled into teeth.
    Peel the pumpkin and cut it into medium pieces.
The head of garlic is disassembled into teeth.
  3. Put the pumpkin and garlic in a baking dish. Add 2 tablespoons of sunflower oil, salt and pepper. Add the bay leaf. Mix well. 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 the bay leaf. Mix well. 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 stir and bake for another 20 minutes.
    Add lentils and mushrooms to the pumpkin. Gently stir and bake for another 20 minutes.

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