Print
bookmark_border
Copy URL
Pinterest
star
Rate
chat_bubble
Comment
EatSmarter exclusive recipe

Roasted Pumpkin Wedges

with Tomatoes and Lentils

0
Average: 0 (0 votes)
(0 votes)
Roasted Pumpkin Wedges
228
calories
Calories

Roasted Pumpkin Wedges - Combines all the colors of autumn on a plate

1
Print
easy
Difficulty
35 min.
Preparation
Nutritions
1 serving contains
Fat4 g
Saturated Fat Acids0.8 g
Protein12 g
Roughage7.5 g
Sugar added0 g
Calorie228
Carbohydrates/g33
Bread exchange unit3
Cholesterol/mg0
Uric acid/mg99
Vitamin A/mg0.8
Vitamin D/μg0
Vitamin E/mg1.8
Vitamin B₁/mg0.4
Vitamin B₂/mg0.2
Niacin/mg6.8
Vitamin B₆/mg0.6
Folate/μg125
Pantothenic acid/mg1.6
Biotin/μg5.5
Vitamin B₁₂/μg0
Vitamin C/mg50
Potassium/mg1,364
Calcium/mg179
Magnesium/mg120
Iron/mg5.3
Iodine/μg7
Zinc/mg2
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
2 ounces
1
2
Tomatoes (about 80 grams)
2
Scallions (about 40 grams)
½
Hokkaido pumpkin (about 600 grams)
2 teaspoons
coarse Sea salt
4 sprigs
smooth Parsley
1 piece
fresh Ginger root (about 6 cm or approximately 2 inches)
print shopping list

Product recommendation

Preparation

Kitchen utensils

1 Sieve, 1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot, 1 Lid, 1 large Non-stick pan, 1 Slotted spatula, 1 Teaspoon, 1 Wooden spoon, 1 Garlic press, 1 Peeler

Preparation steps

Step 1/9
Roasted Pumpkin Wedges preparation step 1

Rinse the lentils in a sieve and drain.

Step 2/9
Roasted Pumpkin Wedges preparation step 2

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.

Step 3/9
Roasted Pumpkin Wedges preparation step 3

Meanwhile, rinse the tomatoes and cut out the stems. Cut the tomatoes into quarters, remove seeds and cut the flesh into thin wedges.

Step 4/9
Roasted Pumpkin Wedges preparation step 4

Rinse the scallions, pat dry and cut diagonally into thin rings.

Step 5/9
Roasted Pumpkin Wedges preparation step 5

Halve the pumpkin and scoop out the seeds. Cut the pumpkin flesh into 8 wedges and then peel.

Step 6/9
Roasted Pumpkin Wedges preparation step 6

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.

Step 7/9
Roasted Pumpkin Wedges preparation step 7

Rinse parsley, shake dry and pluck leaves.

Step 8/9
Roasted Pumpkin Wedges preparation step 8

Peel the ginger root and pass through a garlic press into the lentils. 

Step 9/9
Roasted Pumpkin Wedges preparation step 9

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.

Comments

 
Where am I supposed to get that pumpkin from? Not around here no way. get real and use ordinary ingredients.

Add comment