Chestnuts, Pumpkin and Lentils in Pumpkin Shell

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Chestnuts, Pumpkin and Lentils in Pumpkin Shell
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Healthy, because

Even smarter

Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. Lentils are low in calories, but are rich in iron and folate and an excellent source of protein, making this a great dish for anyone trying to lose weight. 

You can also add meat like ground beef or turkey to this if you want a little more protein. 

Ingredients

for
4
Ingredients
1 large Pumpkin
4 tablespoons olive oil
2 Red onions (finely chopped)
2 cloves garlic cloves (finely chopped)
1 cup Brown Lentils (soaked for 30 minutes)
1 tablespoon freshly chopped thyme
7 ounces Chestnuts (ready cooked and peeled)
3 cups Beef stock (or vegetable stock or water)
How healthy are the main ingredients?
ChestnutLentilolive oilgarlic clovethymePumpkin
Preparation

Kitchen utensils

1 Skillet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Lid

Preparation steps

1.
Cut the top off the pumpkin and scrape out the seeds. Cut the flesh from the lid and set aside. Hollow out the pumpkin, leaving a wall about 2 cm / 1/2 ' deep, and chop the cut away flesh.
2.
Rub the inside of the pumpkin with a little oil and set aside.
3.
Heat the remaining oil in a large pan and cook the onions until soft. Stir in the garlic and cook for 2 minutes.
4.
Rinse the soaked lentils and drain. Add to the pan with the thyme and chopped pumpkin flesh and stir for 1 minute.
5.
Add the chestnuts, season with salt and pepper and pour in the stock. Bring to a boil then turn the heat down and simmer for 30 - 40 minutes or until the lentils are tender.
6.
Pour the stew into the hollowed out pumpkin and serve immediately.