Bowl with lentils and baked pumpkin
A feast for the eyes and the palate – this colourful and appetising dish marries baked pumpkin and lentils with fragrant spices and veggies to create a meal that stands out for both its taste and appearance. An ideal choice for a wholesome lunch!
Preparation
Step 1
100 g cooked red lentils – ½ Hokkaido pumpkin – 1 tbsp olive oil – ½ tsp pepper – ½ tsp ground ginger – ½ tsp ground cumin
Place the lentils in a lunch box. Slice the pumpkin and rub it with olive oil, pepper, ginger and cumin. Bake at 200 °C for 25 minutes.
Step 2
½ yellow pepper – 2 tomatoes – 2 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp cider vinegar – 1 tsp honey – 1 tbsp chopped fresh coriander
Slice the pepper and tomatoes. Mix the sauce ingredients. Serve the lentils with the sauce, roasted pumpkin and veggies on top.
Recipe-ID: 1313
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100 g cooked red lentils – ½ Hokkaido pumpkin – 1 tbsp olive oil – ½ tsp pepper – ½ tsp ground ginger – ½ tsp ground cumin
Place the lentils in a lunch box. Slice the pumpkin and rub it with olive oil, pepper, ginger and cumin. Bake at 200 °C for 25 minutes.
½ yellow pepper – 2 tomatoes – 2 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp cider vinegar – 1 tsp honey – 1 tbsp chopped fresh coriander
Slice the pepper and tomatoes. Mix the sauce ingredients. Serve the lentils with the sauce, roasted pumpkin and veggies on top.
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