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Pumpkin and lentil dumplings

ingredients

servings

4

Pumpkin

50 oz

Red lentils, peeled

150 oz

Eggs

1 unit

Grated Parmesan cheese

2 spoons

Turmeric

1/2 teaspoon

Fresh rosemary

1 sprig

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

3 spoons

Breadcrumbs

to taste

second courses from Italy

Pumpkin and lentil dumplings

Pumpkin and lentil dumplings

vegetarian with gluten with eggs with lactose with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin and lentil dumplings

Autumn is the month of par excellence of the pumpkin: soft but at the same time crispy and tasty my lentils and pumpkin dumplings will warm you in the first cold or accompany your aperitifs with your friends!

Pumpkin and lentil dumplings step 1

step 1

Clean and cut the cubic pumpkin; place it in a frying pan with a spoonful of oil and a rosemary sprig and let it bake until it will be soft.

Pumpkin and lentil dumplings step 2

step 2

Meanwhile, rinse the lentils under running water, boil for 10 minutes and drain.

Pumpkin and lentil dumplings step 3

step 3

Remove the rosemary from the pumpkin, crush it with a fork and mix it with lentils. Add the egg and parmesan cheese; add turmeric and salt and pepper.

Pumpkin and lentil dumplings step 4

step 4

Form the meatballs with the obtained mixture and then pour into the breadcrumbs.

Pumpkin and lentil dumplings step 5

step 5

Place the lentils and pumpkin dumplings on a baking tray covered with baking paper, sprinkle with oil and bake at 180 ° for 20 minutes.

Pumpkin and lentil dumplings step 6

step 6

Serve lentil lentils and hot pumpkin with a salad dressing or as a finger food starter.

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