![Lentil and Pumpkin Sauté with Yogurt Sauce Lentil and Pumpkin Sauté with Yogurt Sauce](https://d36fw6y2wq3bat.cloudfront.net/recipes/salteado-de-lentejas-y-calabaza-con-salsa-de-yogur/900/salteado-de-lentejas-y-calabaza-con-salsa-de-yogur_version_1670579958.jpg)
Lentil and Pumpkin Sauté with Yogurt Sauce
ingredients
11
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
![onion](https://d36fw6y2wq3bat.cloudfront.net/ingredients/cebolla/cebolla_1687941009.jpg)
onion
1/2 unit
![red bell pepper](https://d36fw6y2wq3bat.cloudfront.net/ingredients/pimiento_rojo/pimiento_rojo_1687941309.jpg)
red bell pepper
1/2 unit
![garlic](https://d36fw6y2wq3bat.cloudfront.net/ingredients/ajo/ajo_1687941004.jpg)
garlic
1/2 clove
![lemon](https://d36fw6y2wq3bat.cloudfront.net/ingredients/limón/limón_1687941016.jpg)
lemon
1/2 unit
![butternut squash](https://d36fw6y2wq3bat.cloudfront.net/ingredients/calabaza/calabaza_1687941096.jpg)
butternut squash
11 oz
Pantry ingredients
![whole wheat bread](https://d36fw6y2wq3bat.cloudfront.net/ingredients/pan_integral/pan_integral_1687941248.jpg)
whole wheat bread
3 slices
![yogurt](https://d36fw6y2wq3bat.cloudfront.net/ingredients/yogur/yogur_1687941325.jpg)
yogurt
1/2 unit
![olive oil](https://d36fw6y2wq3bat.cloudfront.net/ingredients/aceite_de_oliva/aceite_de_oliva_1687941122.jpg)
olive oil
2 tbsp
![salt](https://d36fw6y2wq3bat.cloudfront.net/ingredients/sal/sal_1687941363.jpg)
salt
2 pinches
![black pepper](https://d36fw6y2wq3bat.cloudfront.net/ingredients/pimienta_negra/pimienta_negra_1687941225.jpg)
black pepper
1 pinch
![canned lentil](https://d36fw6y2wq3bat.cloudfront.net/ingredients/lenteja_en_conserva/lenteja_en_conserva_1687941118.jpg)
canned lentil
4 oz
Instructions
1
You can start by making the yogurt sauce. In a bowl add the yogurt, half a chopped garlic clove, juice from half a lemon, pinch of salt, and black pepper. Mix well and taste to see if it needs more salt or lemon. Set aside.
2
Chop the onion, bell pepper, and pumpkin into medium size cubes.
3
Add some olive oil to a pan and once it's hot add the vegetables. Cook the veggies on medium heat for 8-10 minutes until the pumpkin is tender. Add the drained lentils to the pan. Gently mix and cook on low heat for 4-5 minutes. Add a pinch of salt to the ingredients.
4
Cut the bread into triangles and put them to toast.
5
Serve the sauté on a plate accompanied by the toasted bread. Pour some of the yogurt sauce on top before enjoying.
Tips & Tricks
We used pita bread in this recipe.