Gluten Free | Institutional | Traditional | Vegan

Lentils with pumpkin

Ingredients:

Lentils with pumpkin

  • 150 g green lentils
  • 1 medium onion
  • 200 g pumpkin
  • 50 ml olive oil
  • 1 clove garlic
  • 1 tsp ground thyme
  • 1 L vegetable broth
  • Salt
  • Pepper
  1. Soak the lentils for 4 hours. Wash and drain.
  2. Chop the onion. Peel the pumpkin, dice it. In a saucepan, heat the olive oil. Sauté the onion and garlic clove.
  3. Add the thyme, sauté lightly, add the pumpkin cubes, the lentils, pour in the vegetable stock and season.
  4. Cook slowly for at least an hour, until the lentils are tender. If necessary add more broth. Serve hot.
Main Course
Gluten Free, Institutional, Traditional, Vegan

Method:

Lentils with pumpkin

  • 150 g green lentils
  • 1 medium onion
  • 200 g pumpkin
  • 50 ml olive oil
  • 1 clove garlic
  • 1 tsp ground thyme
  • 1 L vegetable broth
  • Salt
  • Pepper
  1. Soak the lentils for 4 hours. Wash and drain.
  2. Chop the onion. Peel the pumpkin, dice it. In a saucepan, heat the olive oil. Sauté the onion and garlic clove.
  3. Add the thyme, sauté lightly, add the pumpkin cubes, the lentils, pour in the vegetable stock and season.
  4. Cook slowly for at least an hour, until the lentils are tender. If necessary add more broth. Serve hot.
Main Course
Gluten Free, Institutional, Traditional, Vegan

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