FRIJE

Name: Roasted Pumpkin, Carrot, and Lentil Stir-Fry
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 500 g of red kuri squash; 250 g of dry green lentil; 3 carrot; 1 onion; 3 garlic clove; 4 tablespoon of tomato paste; 250 ml of chicken broth; 2 stalk of thyme; 1 teaspoon of olive oil; salt (according to taste); pepper (according to taste)

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Roasted Pumpkin, Carrot, and Lentil Stir-Fry

Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 45 minutes

Cost per serving: 0,57 €

Energy: 312 kcal / serving

Instructions

1. Brush the pumpkin. Cut it in half, remove the seeds, and cut it into cubes.
Rinse the lentils.
Peel the garlic and onions, then finely chop them.
Peel the carrots and slice them.
In a pan, sauté the garlic and onion in a drizzle of olive oil.
Add the pumpkin and let it cook for a few minutes, stirring regularly.
Dissolve the tomato paste in the chicken broth. Pour this mixture into the pan. Add the carrots and lentils, then cover with water if the broth does not cover the mixture. Bring to a boil, then reduce the heat to low. Let it simmer until the liquid evaporates. The vegetables should be tender.
Sprinkle with thyme leaves, then season with salt and pepper. Mix well.
Serve hot.