Pumpkin ragout with lentils Recipe
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Ingredients for 4 peoplePreparation time: 40 minutes
Difficulty: normal
Ingredients
| Quantity | Ingredient |
|---|---|
| 600 g | Hokkaido pumpkin |
| 1 | clove of garlic |
| 1 | onion |
| 4 EL | sesame seed oil roasted |
| 100 ml | vegetable broth |
| 2 TL | turmeric powder |
| 100 g | crème fraîche |
| 1 | lemon |
| 250 g | lentils |
| 3 EL | black cumin seed oil or black cumin seed oil unfiltered |
| salt and pepper | |
| 1 TL | honey |
| 2 TL | black cumin seeds |
| fresh c or iander |
Preparation
Cut Hokkaido pumpkin into quarters, remove seeds, peel and cut into small dice. Finely chop garlic and onion. Heat sesame seed oil in a large pot and brown garlic and onion. Add the pumpkin and fry for 3 minutes. Deglaze with vegetable broth and add turmeric powder. Simmer for 5 minutes. Stir in crème fraîche and season with the juice of half a lemon, salt and pepper.\r\n\r\nPour lentils in a pot with 1.5 liter water and bring to the boil. Do not add salt. Simmer for 15 to 20 minutes. Drain lentils through a sieve, rinse with cold water and allow to drip. Prepare a dressing from black cumin seed oil, the remaining lemon juice, honey, salt and pepper.\r\n\r\nMix the pumpkin ragout with the lentils and pour over with the dressing. Garnish with fresh coriander leaves and half a teaspoon black cumin seeds per portion if desired.
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