Arabian lentil-pumpkin pot

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Lentils in a sieve rinse and let drain. Wash the pumpkin, cut into slices, remove seeds and then cut into pieces with the skin. Peel onion and garlic. Dice onion, chop garlic finely.

2. 2

   Wash the marjoram, shake dry and remove the leaves.

3. 3

   Heat 2 tablespoons of oil in a large pot. Fry the pumpkin in it while turning. Fry half the onion and garlic briefly. Add lentils, marjoram and about 1 1/2 l water, bring to the boil. Simmer covered for about 30 minutes.

4. 4

   Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Knead well with minced meat, rest of onion and garlic, bread crumbs, egg, 1 level teaspoon salt and about 1/2 teaspoon pepper.

5. 5

   Shape 8-12 dumplings from the minced mass with moistened hands. Heat 2 tablespoons of oil in a large frying pan. Fry the dumplings for 5-7 minutes.

6. 6

   Clean spring onions, wash them thoroughly and cut them into small pieces. Add spring onions, chopped dumplings, cumin and cinnamon and cook for about 10 minutes in the stew.

7. 7

   Stir in tomatoes and stock and bring to the boil. Season lentil pot with salt, pepper, cumin and 1 teaspoon sugar. Serve. Thin flat bread goes well with it.

Nutrition Facts

KCAL
580 kcal

CARBS
42 g

FATS
26 g

PROTEINS
40 g