🍽️ Roast Pumpkin with Lentils and Beans

Name: Roast Pumpkin with Lentils and Beans
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Butternut squash; 2 cm ginger; 1 onion; 5 tbsp vegetable oil; 2 tbsp orange juice; salt; pepper (from the mill); 1 tbsp liquid honey; 1 bay leaf; 300 g brown lentils; 2 spring onions; 2 tbsp apple cider vinegar; 2 tbsp lemon juice; 1 pinch sugar; 400 g green beans; sage (for garnish)

404 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g Butternut squash
2 cm ginger
1 onion
5 tbsp vegetable oil
2 tbsp orange juice
salt
pepper (from the mill)
1 tbsp liquid honey
1 bay leaf
300 g brown lentils
2 spring onions
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 pinch sugar
400 g green beans
sage (for garnish)

Instructions

1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
2. Wash the pumpkin thoroughly. Peel it only if you prefer. Remove the seeds and inner pulp. Cut the flesh into small, bite-sized pieces.
3. Peel the ginger. Mince it finely.
4. Peel the onion. Cut it in half. Slice the halves into thin strips.
5. Place the pumpkin pieces, ginger, onion strips, two tablespoons of oil, and orange juice in a bowl. Mix everything thoroughly.
6. Spread the mixture onto a baking sheet. Season with salt and pepper. Drizzle the honey over the top.
7. Roast the pumpkin in the oven for about 40 minutes until golden brown. Turn the pieces occasionally with a spatula.
8. Fill a pot with plenty of water. Add the bay leaf. Bring the water to a boil.
9. Rinse the lentils in a sieve with hot water. Add them to the boiling pot.
10. Cover the pot. Cook the lentils on low heat for about 35 minutes. They should remain slightly firm to the bite.
11. Wash the spring onions. Trim off the tough ends. Mince them finely.
12. Whisk the spring onions in a small bowl with vinegar, lemon juice, sugar, salt, pepper, and two tablespoons of oil. Adjust the seasoning to taste.
13. Drain the cooked lentils. Remove the bay leaf. Stir the lentils into the dressing.
14. Let the lentil mixture cool down to lukewarm.
15. Wash the beans. Trim the ends. Boil them in salted water for about 8 minutes. This process is called blanching (cooking briefly in boiling water).
16. Shock the beans with cold water. Let them drain well.
17. Heat the remaining oil in a frying pan. Toss the beans in it. Season them with salt and pepper.
18. Plate the beans, lentils, and pumpkin. Garnish the dish with sage leaves. Serve immediately.

Nutrition per serving

kcal: 404
Protein: 21 g · Fett/Fat: 14 g · Carbs: 46 g