3x15LunchFry15 min
Warm Lentils with Pumpkin and Mushrooms
A simple warm skillet lunch: tender pumpkin, mushrooms, and lentils come together into a filling yet light dish.
3 main products
Cooked lentils - 180 gPumpkin - 160 gMushrooms - 180 g
Allowed extras
salt, black pepper, 1 tsp water
240 kcalP: 17F: 2C: 40
Cooking
- 1Prepare the ingredients: peel the pumpkin and cut it into small cubes, slice the mushrooms. The lentils should already be cooked and drained.
- 2Heat a non-stick skillet over medium heat. Add the pumpkin and 1 teaspoon of water so it softens faster.
- 3Cook the pumpkin for 5–6 minutes, stirring. If it starts to stick, add a little more water.
- 4Add the mushrooms and cook for another 4–5 minutes until they shrink and release their juices.
- 5Add the cooked lentils, season with salt and black pepper to taste. Warm everything together for 2–3 minutes, stirring gently.
- 6Remove from the heat and serve immediately while warm.
Menu type
Low calorie