Lentil roast on winter vegetables

Name: Lentil roast on winter vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 250 g red lentils (cook without soaking, about 10 minutes); 1 (approx. 200 g) Split Hokkaido Pumpkin; 1/2 bunch Spring onions; 400 g Savoy cabbage; 3 Egg yolk (size M); 4 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Sunflower oil; 100 ml Vegetable broth (instant)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
250 g red lentils (cook without soaking, about 10 minutes)
1 (approx. 200 g) Split Hokkaido Pumpkin
1/2 bunch Spring onions
400 g Savoy cabbage
3 Egg yolk (size M)
4 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Sunflower oil
100 ml Vegetable broth (instant)

Directions

1
Peel and finely chop the onion. Wash and drain the lentils. Bring onion, lentils and about 300 ml water to the boil and simmer at low heat for 10-15 minutes (the liquid should be completely boiled, otherwise drain).
2
Let the lentils cool down. Wash and clean the pumpkin and cut into cubes. Leek onions clean, wash and cut in approx. 2 cm long pieces. Clean the savoy cabbage and cut it into leaves. Add egg yolks and flour to the lentils, season with salt and pepper.
3
Heat 2 tablespoons of oil in a frying pan and add 4 heaped tablespoons of dough as 4 round cakes. Fry the pancakes on both sides for 3-4 minutes each until golden brown and keep warm. Bake 8 more roastings from the remaining dough.
4
Heat 1 tablespoon of oil and braise the prepared vegetables for about 10 minutes. Season with salt and pepper. After 5 minutes pour on broth. Arrange vegetables and roasts on plates. Asian chili sauce tastes good with it.