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Ingredients
Pumpkin Stuffed with Lentils, Bacon and Chestnuts
- 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
Soak the beans and lentils overnight.
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.
Place the pumpkins in a preheated oven at 60°C (approximately 150°F).
Remove the bay leaf from the beans and season with salt and cayenne pepper. Pour into the hollowed pumpkins and serve.
(Percentage of daily recommendation)
| Calorie | 911 cal. | (43 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 121 g | (81 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 47.3 g | (158 %) |