Pumpkin Stuffed with Lentils, Bacon and Chestnuts

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Pumpkin Stuffed with Lentils, Bacon and Chestnuts
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
911
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie911 cal.(43 %)
Protein33 g(34 %)
Fat31 g(27 %)
Carbohydrates121 g(81 %)
Sugar added2 g(8 %)
Roughage47.3 g(158 %)
Vitamin A1.5 mg(188 %)
Vitamin D0 μg(0 %)
Vitamin E19.3 mg(161 %)
Vitamin K159.3 μg(266 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂1.3 mg(118 %)
Niacin16.5 mg(138 %)
Vitamin B₆2.3 mg(164 %)
Folate698 μg(233 %)
Pantothenic acid7.4 mg(123 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C212 mg(223 %)
Potassium5,583 mg(140 %)
Calcium431 mg(43 %)
Magnesium228 mg(76 %)
Iron17.4 mg(116 %)
Iodine24 μg(12 %)
Zinc5.3 mg(66 %)
Saturated fatty acids11.2 g
Uric acid749 mg
Cholesterol15 mg
Complete sugar72 g

Ingredients

for
4
Ingredients
250 grams dried red Beans
200 grams dried Lentils
4 small Pumpkin
100 grams Bacon
2 Tbsps sunflower oil
250 grams Chestnuts (cooked, vacuum packed)
1 Tbsp powdered sugar
1 bay leaf
500 milliliters Vegetable broth
salt
cayenne pepper
How healthy are the main ingredients?
ChestnutLentilPumpkinsaltcayenne pepper

Preparation steps

1.

Soak the beans and lentils overnight.

2.

Cut off the top of each pumpkin to make lids. Scrape out the seeds and the flesh from the pumpkins, leaving a thin edge. Cut the flesh into small cubes. Fry the bacon in hot oil, add the chestnuts and sprinkle with powdered sugar. Cook for about 4 minutes, then add the bay leaf and pour in the vegetable stock. Add the beans and lentils, cover and simmer for about 45 minutes until the beans and lentils are tender. After about 15 minutes of cooking, add the pumpkin flesh and continue to cook. If needed add extra broth, but just enough so that in the end almost everything is absorbed.

3.

Place the pumpkins in a    preheated oven at 60°C (approximately 150°F).

4.

Remove the bay leaf from the beans and season with salt and cayenne pepper. Pour into the hollowed pumpkins and serve.

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