Pumpkin and lentils

Pumpkin and Lentils


  • Half clean pumpkin
  • 250 g lentils*
  • 1 large shallot
  • 1 lemon
  • Oil, salt, pepper


  1. Cut the pumpkin and shallots into slices or into small pieces 

Pumpkins and Shallots

2. Put a sheet of baking paper on the oven plate and place the vegetables on top, sprinkle with two tablespoons of oil, 2 tablespoons of water, salt and pepper.

3. Bake for about 30 minutes in the oven at 180 degrees.

4. When cooked, allow to cool a little, then take a plate, add a little lemon zest to the lentils

Lentils and Lemon juice

5. Top with the pumpkin and shallots and season with lemon juice, basil and oil to taste.

* put oil, 1 clove of garlic, dried lentils and sauté 5 minutes; add the water until the lentils are covered abundantly and cook, adding water gradually for about 2 hours; alternatively, use a jar of already boiled lentils, drain and rinse in running water, put in a pan with a clove of garlic and a little oil.

Pumpkin and Lentils



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