A complete, economical and vegetarian main dish: pearled barley with pumpkin and lentils, ideal for lunch or dinner in an autumn version.
Wash the barley and lentils and cook them according to the instructions on the packages.
Wash the pumpkin, peel it if necessary and cut it into cubes.
In a pan, heat the extra virgin olive oil and sauté the grated or finely chopped onion.
Add the pumpkin cubes to the pan and cook until soft.
When the barley, lentils and pumpkin are cooked, combine everything in the pan and let it season for a couple of minutes over high heat.
Serve warm with aromatic herbs to taste.
Pan
Pot for cooking barley and lentils
Knife
Cutting board
Italia
| Energy (kcal) | 81.55 |
| Carbohydrates (g) | 15.51 |
| of which Sugars (g) | 2.67 |
| Fat (g) | 0.47 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 4.34 |
| Fiber (g) | 2.48 |
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