Baked Pumpkin with Mung Bean Porridge
Main Dishes • European
Description
A vegetarian lunch with Uzbek-French influences. This meal can be served either hot or cold.
Ingredients
- Mung Beans 5 oz
- Onion 1 head
- Carrot 1 piece
- Parsley 0 oz
- Mint 0 oz
- Lemon ½ pieces
- Pumpkin 5 oz
- Olive Oil 0 fl oz
- Rosemary a pinch
- Thyme to taste
- Honey 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion and carrot, then sauté them in a deep skillet with olive oil until they begin to caramelize. Add the mung beans, stir, and pour in enough water to slightly cover the beans and vegetables. Season with salt and pepper, and simmer for half an hour over low heat, adding more water if it evaporates. Once the mung bean dish is ready, stir in the finely chopped parsley and mint, squeeze the juice of half a lemon, mix well, and let it rest for a few minutes. Meanwhile, preheat the oven to 390°F.
Step 2
Slice the pumpkin into pieces about one centimeter thick, brush them with olive oil, and sprinkle with salt, pepper, and leaves of rosemary and thyme. Arrange the pumpkin on a baking sheet and place it in the oven for fifteen minutes. Drizzle a little honey over the cooked slices and return to the oven for another two minutes. Serve with pea puree.
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