Pumkin gratin with red lentils

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
  • Butter
  • 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.