Pumpkin and lentil stew with parmesan and pumpkin seed oil
4 Servings • 475 kcal / 1990 kJ, 27 g E, 19 g F, 48 g KH pro Portion
INGREDIENTS
250 g red lentils
500 g Hokkaidokürbis
1 Red onion
250 g tomatoes
3 Sprigs of rosemary
1 untreated orange
100 g Parmesan
1,2 l hot vegetable broth
2 El honey
1 Teaspoon salt chilli powder
2 El Pumpkin Seed Oil
Preparation time:
that. 25 Minutes (plus cooking time)
Rinse the lentils and drain them in a colander. Wash the pumpkin thoroughly, Core and dice very small. Peel the onion, halve and cut into rings. Wash the tomatoes, free from stem base and in 1 Cut cm large cubes. Wash the rosemary, pluck the needles and chop finely. Rinse the orange well, rub the peel and squeeze out the juice. Grate or coarsely grate the parmesan.
lenses, pumpkin, tomatoes, Onion and rosemary with broth, Orange juice and orange peel, honey, Put the salt and some chili powder in a saucepan and bring to the boil. Then reduce to medium heat and let everything simmer for 10–15 minutes with the lid closed, possibly add a little more water.
The pumpkin and lentil stew with salt, Season the chilli and honey to taste and serve sprinkled with parmesan and pumpkin seed oil.