Roast Spiced Pumpkin With Braised Lentils & Vinaigrette

I LOVE MY FOOD
16Ingredients
90Minutes

Ingredients

US|METRIC
  • 1 pumpkin (butternut, squash, about 750 g, 1 lb 10 oz)
  • 150 milliliters olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked paprika
  • sea salt flakes
  • freshly ground black pepper
  • 1 garlic bulb (cloves separated, skin on)
  • 2 onions (medium, finely sliced)
  • 1/2 fennel bulb (finely sliced)
  • 250 grams puy lentils (rinsed)
  • 1 liter vegetable stock (strong)
  • 2 bay leaves
  • 4 thyme sprigs
  • 2 tablespoons hazelnut oil
  • 3 tablespoons red wine vinegar
  • 1 handful spinach (baby English)
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