Pumpkin, lentils, ricotta
Recipe by
thehackneyhost
Course:main
Cuisine:Mediterranean
Servings:2
vegetariangluten freehigh protein
15
Prep Time (min)
30
Cook Time (min)
45
Total Time (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