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🍽️ Crispy Pumpkin Wedges with Lentil-Tomato Salad

228 kcal · 30 min · 4 servings

Ingredients

• 60 g Puy lentils
• 1 clove garlic
• 160 g tomatoes (2 tomatoes)
• 80 g spring onions (2 spring onions)
• 600 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 2 tsp pumpkin seed oil
• coarse sea salt
• 4 sprigs flat-leaf parsley
• 10 g ginger (1 piece)
• salt
• pepper

Instructions

1. 1. Rinse the lentils under running water in a sieve.
2. 2. Let the lentils drain well.
3. 3. Peel the garlic clove.
4. 4. Place the drained lentils and the garlic clove into a pot.
5. 5. Pour in 175 milliliters of water.
6. 6. Bring the mixture to a boil over medium heat.
7. 7. Reduce the heat to low.
8. 8. Cover the pot.
9. 9. Let the lentils simmer for about 30 minutes.
10. 10. Wash the tomatoes under cold water.
11. 11. Cut out the hard stem areas from the tomatoes in a wedge shape.
12. 12. Quarter the tomatoes.
13. 13. Remove the inner core containing the seeds.
14. 14. Cut the tomato flesh into thin wedges.
15. 15. Wash the spring onions.
16. 16. Remove the dry ends of the spring onions.
17. 17. Slice the spring onions diagonally into thin rings.
18. 18. Remove the fibrous center and seeds from the pumpkin.
19. 19. Cut the pumpkin flesh into 8 thick wedges.
20. 20. Peel the skin off the pumpkin wedges.
21. 21. Heat the oil in a large non-stick frying pan.
22. 22. Place the pumpkin wedges into the hot pan.
23. 23. Fry the pumpkin wedges for 4 minutes on each side over medium heat.
24. 24. Add the spring onions after about 2 minutes of frying time.
25. 25. Sprinkle sea salt over the pumpkin.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Peel the ginger.
30. 30. Press the ginger through a garlic press directly over the cooked lentils.
31. 31. Add the prepared tomatoes to the lentils.
32. 32. Bring the lentil mixture back to a boil.
33. 33. Remove the whole garlic clove from the pan.
34. 34. Season the lentil mixture with salt and pepper to taste.
35. 35. Warm up the serving plates.
36. 36. Place the fried pumpkin wedges onto the warmed plates.
37. 37. Add the spring onions to the pumpkin wedges.
38. 38. Add the warm tomato-lentil mixture.
39. 39. Garnish the dish with the fresh parsley leaves.

Nutrition per serving

• kcal: 228
• Protein: 12 g · Fett/Fat: 4 g · Carbs: 33 g