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Richly filled pumpkin with lentils, mushrooms and pomegranate
Vegetarian main course for the Christmas menu: stuffed pumpkin with lentils, sage, pomegranate, mushrooms and hummus.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Remove the crown from the pumpkin and halve it horizontally, so that you have 2 halves of equal size that can be stable.
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Remove the kernels and stringy inside with a spoon and drizzle the cutting edges with the oil and sprinkle with salt and pepper.
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Grate on a griddle covered with parchment paper with the cutting edge facing upwards for about 40 minutes in the middle of the oven.
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After 30 minutes, check every 5 minutes that the pumpkin is cooked by poking the fruit with a skewer.
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If it goes out easily, the pumpkin is done.
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Meanwhile, boil the lentils in water with the sage and, if necessary, salt in 20 minutes.
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Drain, remove the sage and drain. Allow to cool to room temperature.
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Place the half pomegranate loosely in your hand with the cutting edge down.
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Tap the top of a bowl with a ladle on the fruit, so that the seeds fall into the bowl.
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Slice the garlic and the rest of the sage leaves.
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Tear the large mushrooms into pieces. Heat the rest of the oil in a frying pan and fry the garlic, sage and mushrooms for 4 minutes on a high heat.
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Season with pepper and salt. Mix the lentils with the hummus.
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Fill the pumpkin halves with the lentil mixture and spread the mushrooms and pomegranate seeds over it.
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Put one filled pumpkin half on each plate and place half of the watercress around it.
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Nutrition
440Calories
Sodium5% DV120mg
Fat22% DV14g
Protein36% DV18g
Carbs18% DV54g
Fiber52% DV13g
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