Ingredients
Servings: - 2 +
500 gr Butternut squash Peeled
250 gr Lentils red Split
1 Onion Small
2 heads Garlic
100 gr Tomato
40 ml Oil sunflower
3 gr Ginger ground
Salt Add to taste
Pepper black ground Add to taste
Description
Hearty mexican pumpkin with lentils is a colorful Mexican dish with a hint of ginger. It is served on its own or used as a nutritious side dish. Mexicans use butternut squash in their recipes with great pleasure. The sweet vegetable is distinguished by its dense pulp, nutty taste and aroma. Another ingredient in the recipe is chopped red lentils. Legume seeds have a mild, delicate taste and do not require pre-soaking. They are quick and easy to prepare, have high dietary properties. Cooking a recipe with red lentils and pumpkin at home!
Step by step recipe 
We cut the onion into small cubes, chop the garlic finely.
In a frying pan with heated vegetable oil, add chopped garlic and ginger powder.
Add chopped onion. Simmer it until light golden brown.
We cut the pumpkin into a small cube with a side of about 1 cm.
Add pumpkin slices to onion and garlic. Season the vegetables with salt and pepper, simmer them over medium heat for 10-15 minutes.
Wash the lentils well under running water.
We make a cross-shaped incision on the tomato from the side of the stalk, it will help to quickly remove the skin. Add boiling water to the container. After 10 minutes, peel the tomato and cut into small cubes.
To the fried vegetables lay out slices of tomato and lentils. Mix all products, season with salt and pepper.
Add two cups of boiling water. Stew pumpkin with Mexican lentils for 30-40 minutes. If necessary, add hot water little by little. The degree of readiness of the dish is determined by the state of the lentils. The beans should become soft.
The finished recipe for lentils with pumpkin is served warm or hot to the table. The cooled dish has similar taste characteristics, which means that on a hot summer day it can not be reheated before consumption.
Enjoy your meal!
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