adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Diane recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Chef's twist on classic family dinner: Pumpkin Diane, a healthier vegetarian version by Nutritionist Chrissy Freer.
Ingredients:
  • 800g kent pumpkin, deseeded, cut into 2cm-thick wedges
  • 200g button mushrooms, halved
  • 18.20 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 large red onion, halved, thickly sliced
  • 400g can lentils, rinsed, drained
  • 62.50 ml chopped fresh herbs (such as chives, parsley)
  • 1 French shallot, finely chopped
  • 125ml (1/2 cup) light cream for cooking
  • 80ml (1/3 cup) salt-reduced vegetable stock
  • 48.80 gm Worcestershire sauce
  • 23.40 gm Dijon mustard
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Arrange the pumpkin on the tray and lightly spray with oil. Bake for 15 minutes, then add the mushrooms and spray with a bit more oil. Continue baking for 15-20 minutes until the vegetables are golden and tender.
  • Heat 2 tsp oil in a large non-stick frying pan over medium heat. Sauté onion for 6 minutes until softened. Add one-third of garlic and cook for 1 minute until aromatic. Mix in lentils and cook for 2 minutes until warmed through. Season, add herbs, and cover to keep warm.
  • In a small saucepan, heat the rest of the oil over medium heat. Saute the French shallot for 3 minutes until softened. Stir in the rest of the garlic and cook for another minute until fragrant. Whisk in cream, stock, Worcestershire sauce, and mustard until smooth. Simmer gently for 2-3 minutes until slightly thickened.
  • Spread the vegetables with the lentil mixture and then generously drizzle with the sauce.

Similar Recipes