pumpkin, lentils, ricotta

Name: Pumpkin, lentils, ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 medium pumpkin, cut into thick wedges; 1 small White onion, sliced into wedges; 1 cup dry black beluga lentils; 3 glugs extra virgin olive oil; 1 drizzle honey or maple syrup; 2 pinches sea salt; 1 pinch cracked black pepper; 5 large dollops fresh ricotta cheese; 1 handful pumpkin seeds; 2 handfuls fresh arugula leaves; 1 squeeze fresh lemon juice; 3 Dashes Sherry vinegar

recipe by

thehackneyhost

mainMediterranean2 servingsvegetariangluten freehigh protein

prep (min)

cook (min)

total (min)

•1 medium pumpkin, cut into thick wedges
•1 small White onion, sliced into wedges
•1 cup dry black beluga lentils
•3 glugs extra virgin olive oil
•1 drizzle honey or maple syrup
•2 pinches sea salt
•1 pinch cracked black pepper
•5 large dollops fresh ricotta cheese
•1 handful pumpkin seeds
•2 handfuls fresh arugula leaves
•1 squeeze fresh lemon juice
•3 Dashes Sherry vinegar