Description
A comforting dish featuring a creamy pumpkin puree and flavorful lentils topped with a crunchy hazelnut crumble, perfect for cozy family meals or special occasions.
Ingredients
Scale
- 1 medium potimarron, diced
- 200g green lentils, rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 500ml vegetable broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 50ml milk (or cream)
- 30g butter (or additional olive oil)
- 100g hazelnuts, chopped
- 50g breadcrumbs
Instructions
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the rinsed green lentils and vegetable broth. Season with salt and pepper, cover, and simmer on low for about 25-30 minutes until the liquid is absorbed and the lentils are tender.
- Preheat the oven to 200°C (400°F). While the lentils cook, steam or boil the diced potimarron for about 15-20 minutes until very tender.
- Once cooked, mash the potimarron with milk (or cream) and butter (or olive oil). Season with salt and pepper to taste.
- In a small bowl, combine the chopped hazelnuts with breadcrumbs and melted butter (or olive oil).
- In a baking dish, spread the lentil mixture evenly. Top with the potimarron puree, then sprinkle the hazelnut crumble on top. Bake for 15-20 minutes, until the crumble is golden and crispy.
Notes
For a creamier mash, consider using crème fraîche. Adjust seasoning to your taste and add spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 30mg