Lentil and Pumpkin Sauté with Yogurt Sauce

Name: Lentil and Pumpkin Sauté with Yogurt Sauce
Total time: 20 min
Ingredients: 1/2 unit onion; 1/2 unit red bell pepper; 1/2 clove garlic; 1/2 unit lemon; 3 slices whole wheat bread; 1/2 unit yogurt; 2 tbsp olive oil; 2 pinches salt; 1 pinch black pepper; 11 oz butternut squash; 4 oz canned lentil

ekilu Team

“If you're left finding it difficult to come up with ways to add more legumes to your diet, don't waste your time looking on the internet or calling your mom to find recipes. We've got plenty of them, and this one down below is an excellent choice. It's simply delicious.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

onion

1/2 unit

red bell pepper

1/2 unit

garlic

1/2 clove

lemon

1/2 unit

butternut squash

11 oz

Pantry ingredients

whole wheat bread

3 slices

yogurt

1/2 unit

olive oil

2 tbsp

salt

2 pinches

black pepper

1 pinch

canned lentil

4 oz

Instructions

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.

Chop the onion, bell pepper, and pumpkin into medium size cubes.

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.

Cut the bread into triangles and put them to toast.

Serve the sauté on a plate accompanied by the toasted bread. Pour some of the yogurt sauce on top before enjoying.