Onepot Sauerkraut Dish with Pumpkin & Lentils
Simple home-cooked recipe for a healthy lunch, a hearty sauerkraut pan with Hokkaido pumpkin and brown lentils. If you leave out the bacon, the dish is vegan.
Zutaten
- 1 small to medium Hokkaido pumpkin
- olive oil
- 1 onion
- 2 cloves garlic
- 2 cups vegetable soup
- 1 teaspoon sweet paprika powder
- ½ teaspoon paprika powder hot
- 1 teaspoon ground caraway seeds
- 1 teaspoon marjoram
- ½ cup sauerkraut or more if you tolerate it well
- 2 cups cooked lentils e.g. canned
- ¼-1/2 cup diced bacon optional
Anleitung
- Peel and finely dice the onion and fry in a pan in a little olive oil. Peel and crush the garlic and fry in the pan.
- In the meantime, cut the pumpkin into small cubes. Hokkaido pumpkin does not need to be peeled.
- Add the paprika powder to the onions and fry for a few seconds. Not too long, otherwise it may become bitter.
- Add the remaining spices (marjoram, caraway).
- Add the pumpkin to the pan and pour in the vegetable soup. If using, put a lid on the pan and bring to the boil.
- Cook the pumpkin in the pan until soft. (Takes about 15 minutes, depending on the size of the pieces).
- Add cooked lentils and heat through, stirring in the pan.
- Optionally add bacon.
- Remove pan from heat and stir in sauerkraut. Stop cooking the sauerkraut so that the probiotic lactic acid bacteria it contains are not destroyed.
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Februar 6, 2024(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/sauerkraut-pan-with-pumpkin-lentils/