How do you organize the meals? I like to cook two or three dishes during the weekend and store them in tuppers to have part of the work done during the week. Today I cooked this stew of lentils with carrot and roasted pumpkin and I have done it for two in order to save some portion.
Lentils are my favorite legume, I never get tired of them! I like to cook it with vegetables and I usually vary these so as not to get bored. Roasted pumpkin gives it a sweet taste which I particularly like very much. I could have cooked it with the lentils, but when you roast it, its flavor gives the stew a much more special touch.
Lentil stew with carrot and roasted pumpkin
The lentils with carrot and roasted pumpkin that I propose today are a very complete dish ideal to recharge your batteries after an intense morning.
Author Maria
Recipe type: Hair
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 pumpkin wheel
- 1 white onion, minced
- ½ red bell pepper, chopped
- 2 carrots, sliced
- 1 spoonful of fried tomato
- 1 cup of lentils (soak for 2 hours)
- 3 cups of vegetable broth
- Olive oil
Preparation
- We remove the skin from the pumpkin, cut it into thick pieces and place it on the baking sheet. We put it in the oven and roast for 40 minutes at 190 ° C.
- Meanwhile, poach the onion with a couple of tablespoons of olive oil in a saucepan.
- After 4 minutes we incorporate the pepper and the carrot and sauté as many minutes.
- We add the fried tomato, the lentils and the necessary vegetable broth to cover them. We stir and bring to a boil.
- Once you boil we scare them with a little more broth or water, and let them boil again.
- So we lower the fire and we let them cook for 25 minutes or so.
- When there are 2 minutes left to finish cooking we incorporate the roasted pumpkin in pieces.
- We turn off the heat, once they are tender, and serve the lentil stew.
- We keep the leftovers in a airtight container and we put them in the fridge once they cool down to enjoy them during the week.