#bettinerecipes
Spicy pumpkin with lentils, quinoa and whipped goat cheese
For these autumn days, a delicious spicy pumpkin dish with lentils, quinoa and whipped goat cheese. Also a high-protein dish with a whopping minimum of 25 grams of protein per person!
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Ingredients
for 4 persons| 1 | medium pumpkin |
| 1 | tub of vine tomatoes |
| 200 g | beluga lentils (dried) |
| 70 g | quinoa |
| 50 g | toasted walnuts |
| 250 g | Bettine goat's cheese natural |
| 75 g | full cream cheese |
| 2 tbsp | honey (or agave syrup) |
| 0,5 | lemon (juice) |
| 1 tbsp | paprika powder |
| 1 tbsp | garlic powder |
| 1 tsp. | red pepper flakes |
| 2 tbsp | olive oil |
Preparation
- Preheat the oven to 200 degrees.
- Cut the pumpkin into slices and remove the seeds.
- Mix the paprika, garlic powder and red pepper flakes with the olive oil. Coat the cut surfaces of the pumpkin slices with this. Slide the pumpkin into the centre of the oven and bake for about 35 minutes until done (depending on the size of the pumpkin).
- During the last 5 minutes of the oven time, place the vine tomatoes in the oven as well to roast briefly with them.
- For the whipped goat cheese, use a hand blender to mix the goat cheese, cottage cheese, honey, lemon juice and some freshly ground pepper into a smooth sauce.
- Meanwhile, cook both the lentils and quinoa according to the packet until tender. Drain the lentils and quinoa. Mix them together.
- Serve the lentils and quinoa with the roasted pumpkin slices, the vine leaves and the whipped goat cheese. Zip the green of the thyme sprigs over this, sprinkle with some more freshly ground pepper and serve.
