Roasted Pumpkin Wedges
with Tomatoes and Lentils
|Saturated Fat Acids||0.8 g|
|Sugar added||0 g|
|Bread exchange unit||3|
Rinse the lentils in a sieve and drain.
Peel the garlic and combine with lentils and 175 ml (approximately 3/4 cup) water in a pot. Bring to a boil, then cover and cook over low heat until lentils are tender, about 30 minutes.
Meanwhile, rinse the tomatoes and cut out the stems. Cut the tomatoes into quarters, remove seeds and cut the flesh into thin wedges.
Rinse the scallions, pat dry and cut diagonally into thin rings.
Halve the pumpkin and scoop out the seeds. Cut the pumpkin flesh into 8 wedges and then peel.
Heat the oil in a large non-stick skillet over medium heat. Cook the pumpkin until lightly browned on each side, about 4 minutes. After about 2 minutes, add the scallions. Sprinkle with sea salt.
Rinse parsley, shake dry and pluck leaves.
Peel the ginger root and pass through a garlic press into the lentils.
Add tomatoes to the lentils and cook until heated through. Remove garlic and season the lentils with salt and pepper. Divide pumpkin wedges, scallions and the lentil mixture among warmed plates, garnish with parsley and serve.