With lentils and fenugreek
- 2 small pumpkins
- 1 whole onion, finely chopped
- 4 cloves garlic, minced
4 cloves garlic, minced
1 cup red lentils
1 cup black lentils
1 handful fenugreek sprouts
Salt and pepper to taste
4 tablespoons butter
Olive oil for drizzling
Preheat oven to 325 degrees.
Cut the top of your pumpkins and set aside. Clean out the inside. Separate the seeds from the pulp and rinse. Toss in a bowl with 2 tablespoons melted butter. Spread the seeds in a single layer on to a baking sheet. Flip every 10 minutes. Cook until golden brown. This should take around 30 minutes.
Liberally oil and season the inside of the pumpkins then place them hollow side down on a baking sheet. Season and oil the lids and place them next to hollowed pumpkins on the baking sheet. Roast for 30 minutes. Then remove from the oven. And set aside.
Cook lentils separately following directions on the package. Generally the red lentils cook much quicker than the black. Do not overcook. They should have a slight bite.
Drain, and then set aside.
In skillet, over medium heat caramelize onions using 1-tablespoon butter and a drizzle of olive oil. Add garlic when nearly caramelized then add drained lentils. Cook for 2 minutes then spoon the lentil mixture to the pumpkins.
Roast for another 5 minutes then top with fresh fenugreek sprouts and pumpkin seeds…Enjoy!