Ingredients (4 servings)
Preparation time: 10 min
Cooking time: 40 min
- 500 g fresh pumpkin (or squash)
- 100 g red lentils
- 2 tablespoons whipping cream
- Freshly grated nutmeg
- 2 ounces (60 g) grated gouda or a similar cheese
- Salt, pepper
1- Remove (or ask for someone to remove) the pumkin rind. Cut the pumpkin into large chunks and place in a boiler with lentils and a pinch of salt.
2- Steam over boiling water for 15-20 minutes, until the chunks are tender.
3- Remove the pumpkin and lentils to a colander to let any excess liquid drain off. Replace in the boiler with cream and 50 g gouda. Crush with a fork and add the seasonings – don’t be afraid to be generous with the pepper and nutmeg. Taste and add more salt if necessary.
4- Grease a gratin dish with butter. Transfer the pumpkin and lentils to the dish, sprinkle with the remaining grated gouda.
5- Bake for 20 minutes in oven (180 C), or until the cheese is golden.
Tip: The red lentils increase the protein and complex carbohydrates content of the gratin.
Adapted from the recipe book “Les bons légumes du monastère” by Frère Victor-Antoine d’Avila-Latourette, Marabout (Paris), 2012, 287 pp.