A complete, economical and vegetarian main dish: pearled barley with pumpkin and lentils, ideal for lunch or dinner in an autumn version.
Step 1 of 6: Wash the barley and lentils and cook them according to the instructions on the packages.
Step 2 of 6: Wash the pumpkin, peel it if necessary and cut it into cubes.
Step 3 of 6: In a pan, heat the extra virgin olive oil and sauté the grated or finely chopped onion.
Step 4 of 6: Add the pumpkin cubes to the pan and cook until soft.
Step 5 of 6: 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.
Step 6 of 6: Serve warm with aromatic herbs to taste.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving342 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,539 kJ368 kcal | 450 kJ108 kcal |
| Fat | 13.47 g | 3.94 g |
| of which saturated fatty acids | 2.12 g | 0.62 g |
| Carbohydrates | 49.8 g | 14.56 g |
| of which sugars | 9.13 g | 2.67 g |
| Fibre | 8.04 g | 2.35 g |
| Protein | 13.58 g | 3.97 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
