Richly filled pumpkin with lentils, mushrooms and pomegranate

Name: richly filled pumpkin with lentils, mushrooms and pomegranate
Cook time: 45 min
Total time: 85 min
Yield: 2
Ingredients: 1 Organic pumpkin; 1,5 el mild olive oil; 100 g organic green lentils; 5 g fresh sage; pomegranate; 1 toe garlic; 150 g mushroom tent; 60 g hummus natural; 25 g organic watercress

Vegetarian main course for the Christmas menu: stuffed pumpkin with lentils, sage, pomegranate, mushrooms and hummus.

Ingredients

Kitchen Stuff

1 baking paper
1 satepper

Directions

Preheat the oven to 180 ° C.
Remove the crown from the pumpkin and halve it horizontally, so that you have 2 halves of equal size that can be stable.
Remove the kernels and stringy inside with a spoon and drizzle the cutting edges with the oil and sprinkle with salt and pepper.
Grate on a griddle covered with parchment paper with the cutting edge facing upwards for about 40 minutes in the middle of the oven.
After 30 minutes, check every 5 minutes that the pumpkin is cooked by poking the fruit with a skewer.
If it goes out easily, the pumpkin is done.
Meanwhile, boil the lentils in water with the sage and, if necessary, salt in 20 minutes.
Drain, remove the sage and drain. Allow to cool to room temperature.
Place the half pomegranate loosely in your hand with the cutting edge down.
Tap the top of a bowl with a ladle on the fruit, so that the seeds fall into the bowl.
Slice the garlic and the rest of the sage leaves.
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.
Season with pepper and salt. Mix the lentils with the hummus.
Fill the pumpkin halves with the lentil mixture and spread the mushrooms and pomegranate seeds over it.
Put one filled pumpkin half on each plate and place half of the watercress around it.