Pumpkin Borani With Lentils Recipe

Ingredients:

For: 4 People

Prep: 15 Min

Cook: 30 Min

Steps:

1. Pass the green lentils through the water and soak. Clean the outer shells of the pumpkins while the lentils are waiting in water. If the pumpkins are blind and the shells are thin, you can use their shells without peeling.
2. Change the juice of the lentils you are waiting for and boil in plenty of water. When gently softened, remove from the fire without disintegration, strain and cool.
3. Cut the lower and upper root parts of the pumpkins and pass through the large grated. Sprinkle 1 teaspoon of salt and strain the wire and let it rest for 5 minutes. Pumpkin will leave the juice.
4. Peel the onions and chop them finely. Do not grate because it will be irrigated.
5. Heat Riviera olive oil (or sunflower oil) in a flat pan. Roast the onions until they are pink.
6. Grate the grated pumpkins, squeeze the palm and get excess water. Add to the pan and sauté together and pull the water thoroughly. Add the boiled lentils and add salt and pepper.
7. For a few minutes, take the pumpkin and lentils from the fire to cool.
8. Peel and crush the garlic for sauce. Separate a pinch of fresh mint leaves for decoration. Finely chop the rest at one time without crushing. In a deep bowl, strained yogurt, crushed garlic, 1 teaspoon of salt, 1 tablespoon of olive oil and chopped mint leaves together and mix.
9. Take the cooling pumpkin and lentils to the sauce bowl and blend. Check salt and pepper.
10. Decorate fresh mint leaves, powdered red pepper and extra virgin olive oil. Let it rest in the refrigerator for at least 1 hour and serve cold. Enjoy your meal!
11. Note: Since yogurt can be watered more than the sauce, pumpkin and lentils should not be brought together without cooling.
12. Menu Recommendation: Cold Gaspaccio Soup, Grill Chicken Tenderloin, Lentil Pumpkin Borani, Watermelon

Vegetable Olive Oil Based Legume