Lentil and Pumpkin To-go Dish

Name: Lentil and Pumpkin To-go Dish
Total time: 20 min
Ingredients: 11 oz butternut squash; 5 oz mushroom; 2 cloves garlic; 1 cup couscous; 1 small jar canned lentil; 2 tbsp olive oil; 1 pinch salt

ekilu Team

“Are you looking for dish ideas when you're trying to pack a lunch for work? Take advantage of the leftover pumpkin you have and prepare yourself a delicious lentil sauté. A veggie lunch that is wholesome and nutritious is one that'll make all of your co-workers jealous.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

butternut squash

11 oz

mushroom

5 oz

garlic

2 cloves

Pantry ingredients

couscous

1 cup

canned lentil

1 small jar

olive oil

2 tbsp

salt

1 pinch

Instructions

Pour a cup of water with some salt into a pot. Once it starts to boil add the cup of couscous and turn off the heat. Let it stand until well hydrated.

Finely dice the garlic. Dice the pumpkin into medium-sized cubes and slice the mushrooms.

Add oil to a pan and fry the garlic for 1 minute on low heat.

Add the pumpkin and mushrooms and cook on medium heat for 5-7 minutes.

After this time add the pre-cooked and drained lentils to the pan, the couscous, and a pinch of salt. Mix the ingredients and continue to cook on medium heat for 7 more minutes until the pumpkin is tender. Once ready, you can divide into your tupperwares and take it for lunch.