Lentils with rice, sautéed pumpkin and vegetables
Total time1 h 15 min Preparation 25 min · Cooking 35 min · Resting 15 min How this time is calculated
Preparation excluding the indicated waiting: 25 min · Cooking: 35 min · Resting: 15 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 15 min Preparation 25 min · Cooking 35 min · Resting 15 min How this time is calculated
Preparation excluding indicated waiting: 25 min · Cooking: 35 min · Resting: 15 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
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Recipe characteristics
Stew
Lunch
1 to 2 hours
Method
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Peel the garlic. Brown two cloves in a saucepan with 30 ml oil. Add rice and stir for one minute. Add about 300 ml water, adjusting to the rice pack, and some salt. Cook for 16–18 minutes.
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Rinse the lentils and put in the pressure cooker. Add the other two garlic cloves, trimmed onion and pepper in large pieces, paprika, some salt and 1.2 litres water.
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Close without exceeding the pulse limit and cook for ten minutes from pressure. Turn off and allow pressure to drop completely before opening, about 15 minutes.
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Lift out the vegetables with a slotted spoon. Blend with a little stock and return to the lentils. Check they are tender.
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Cut pumpkin into small cubes. Sauté in a frying pan with the remaining 45 ml oil for six to eight minutes until tender.
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Mix lentils with rice and pumpkin. Adjust salt and hot water if needed and serve with chopped parsley.
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