Spicy Lentil and Pumpkin Puree

1. 1

   Cut the pumpkin into medium-sized pieces.

   5 min

2. 2

   Roast the pumpkin in a preheated oven at 180°C (350°F) until softened (about 30-40 minutes).

   40 min

   180°C

3. 3

   Remove the skin from the cooled pumpkin.

   5 min

4. 4

   Blend the pumpkin pulp into a smooth puree.

   3 min

5. 5

   Sauté finely chopped onion in oil in a pan until softened.

   5 min

6. 6

   Add utskho suneli, coriander seeds, and red pepper flakes. Sauté together for a short time.

   2 min

7. 7

   Pour in the milk and bring to a boil. Then add the pumpkin puree and mix well. If necessary, add a little water to achieve the desired consistency.

   5 min

8. 8

   Boil the lentils in a saucepan, covered, until softened (about 20 minutes).

   20 min

9. 9

   Sauté chopped onion and garlic in oil in a heated pan.

   5 min

10. 10

    Add the spices and cooked lentils. If you want the lentils to be more juicy, add a little water.

    5 min

11. 11

    Place the pumpkin puree on a plate and top with the lentils. Sprinkle with finely chopped shallots and cilantro.

    2 min

Per 100 grams

Nutrition values are estimates. - means data is unavailable.