original, delicious, aromatic and very nutritious recipe with lentils and pumpkin. fasting, vegetarian, Spice eastern Mediterranean. From radicio.com
lentils wispy: 1 mug cleaned from stones and washed.
pumpkin: 500 gr., cleaned, peeled and sliced cubes 1 from.
Ελαιόλαδο : 6 tablespoons
Balsamic vinegar: 2 tablespoons
Garlic: 1 clove chopped
ground coriander: 1/2 teaspoon
ground cumin: 1/3 teaspoon
Grated dry ginger: 1/4 teaspoon
cinnamon grated: 2 pinches
Mustard: 1 teaspoon
Parsley: 1/2 chopped cup
Onion: 1 small, cut thin slices
pumpkin: 1 tablespoon (Refined and slightly roasted)
Salt, pepper: as needed
Dissolve a teaspoon of salt in 1 liter of warm water and place the lentils. Leave them 1 hour soak.
Meanwhile mix the pumpkin with 1 tablespoon olive oil, 1/2 tablespoon vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the pumpkin in a nonstick frying pan, cover it with a lid and place over very low heat. Now and shake the pan to prevent sticking pumpkin. when softened, removing the cap to evaporate the moisture, and brown the pumpkin. When ready, the downloading of the fire.
When the lentils soak, drain.
in pot, heat 2 tablespoons olive oil and add the garlic, cilantro, cumin, ginger and cinnamon. Cook for 1 minute. Add 1 liter water and lentils, and turn up the heat boils the food. When a boil, turn down the heat, cover the pot and simmer until lentils are tender, but before opening and lasposoun. The download from heat and drain.
In a bowl mix the remaining olive oil with the remaining vinegar and mustard. Add the lentils, pumpkin, parsley and onion. Salt and pepper, stir and sprinkle the pumpkin.