Lentils with pumpkin, delicious recipe with contrasting flavors

This pumpkin and lentil dish plays with the flavor contrast of the pumpkin – sweet – and the final puree – spicy and sour – resulting in a dish that is fresh and appetizing. I chose to puree a ladleful of soup at the end to add more creaminess, but it’s not essential.

Recipe Information

  • preparation time: 20 minutes
  • cooking time: 1 hour
  • total time: 1 hour and 20 minutes
  • portions: 4
  • category: Main dish
  • type of cuisine: Spanish
  • calories: 400 kcal per serving

Ingredients of the lentils with pumpkin for 4 people

  • 200 g Pardina lentils
  • 500 grams of pumpkin
  • 250 grams of onion

Anna Mayr

For the puree:

  • cumin
  • oregano
  • 2 cloves of garlic
  • 50 grams of stale bread
  • 2 tablespoons red wine vinegar
  • olive oil

The ingredients of the puree for the lentils with pumpkinAnna Mayr

How to make pumpkin lentils

Chop the onion and dice the pumpkin.

Chop the onion and dice the pumpkin.Anna Mayr

In a saucepan – better if it has a thick bottom – sauté the onion in a few tablespoons of olive oil.

Fry the onion in a few tablespoons of olive oilAnna Mayr

When the onion is translucent, add the squash and sauté for a few minutes.

add the squash and sauté for a few minutesAnna Mayr

Add the lentils and mix well.

Add the lentils and mix well.Anna Mayr

Add cold water until it covers at least 3 fingers. Cover and cook over low heat until lentils are tender.

Add cold water until it covers at least 3 fingersAnna Mayr

Prepare the puree. Heat a few fingertips of olive oil in a saucepan and add the bread in pieces and the garlic in pieces. Fry until the bread is crispy.

Prepare the puree.Anna Mayr

Remove excess oil and add oregano and cumin. Leave to heat for a few seconds.

add the oregano and cuminAnna Mayr

Place the bread in a mortar, add the vinegar and mash well.

Place the bread in a mortar, add the vinegar and mash wellAnna Mayr

Add the puree to the saucepan and, if you want a slightly creamy texture, put a ladleful of the soup through the blender. Salt and serve.

Place the puree in the saucepan and pour a ladleful of the soup through the blenderAnna Mayr

Simple preparation overview

  1. Fry onion
  2. Add the pumpkin and fry for a few minutes.
  3. Add the lentils, mix and add cold water until at least 3 fingers are covered. Cook until the lentils are soft
  4. Prepare Majado: Fry the bread and garlic in olive oil
  5. Remove excess oil and add oregano and cumin
  6. Place the bread in a mortar, add the vinegar and mash well
  7. Pour the puree into the saucepan, mix and serve