Autumn pan with chicken filets and lentils

Name: Autumn pan with chicken filets and lentils
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g green lentils; 2 TABLESPOONS Pine nuts; 600 g Butternut Pumpkin; 2 Parsnips (approx. 120 g each); 4 Chicken filets (approx. 160 g each); 3 TABLESPOONS Olive oil; 7-10 Tbsp Cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1 TABLESPOON Maple syrup; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oregano

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g green lentils
2 TABLESPOONS Pine nuts
600 g Butternut Pumpkin
2 Parsnips (approx. 120 g each)
4 Chicken filets (approx. 160 g each)
3 TABLESPOONS Olive oil
7-10 Tbsp Cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1 TABLESPOON Maple syrup
7-10 Tbsp grated nutmeg
7-10 Tbsp Oregano

Directions

1
Rinse lentils cold and cook in boiling water for about 30 minutes. In the meantime, roast pine nuts in a pan without fat until golden brown. Let them cool down on a flat plate.
2
Peel the pumpkin and parsnip. Cut pumpkin into small cubes, parsnip into strips of about 3 cm. Wash flesh, dab dry. Heat 2 tablespoons of oil in a large coated pan. Fry the meat for 10-15 minutes at medium heat, turning the meat.
3
Season with cumin, salt and pepper.
4
In the meantime heat 1 tablespoon of oil in a frying pan. Fry the pumpkin and parsnip for about 5 minutes, turning them over. Drain the lentils and stir into the vegetables with maple syrup. Season to taste with salt, nutmeg and pepper.
5
Cut meat into slices and arrange on plates with the vegetables. Sprinkle with pine nuts. Possibly garnish with oregano.