A wintery, warming vegetable and low carb casserole inspired by British Shepherds pie. Low-carb recipes often use fish, meat, dairy or egg. This casserole shows that you can also eat delicious plant-based carbohydrates!
Preheat the oven to 200 degrees. Cut the pumpkin in half and remove the seeds, top and bottom. Clean a clove of garlic. Place baking paper on a baking tray and place the pumpkin with the cut side down, place the garlic clove under one of these halves. Place the pumpkin in the oven for 20 minutes.
Cut the carrot and celery into small pieces. Chop the onion and finely chop the remaining cloves of garlic. Heat a pan on the stove with 1 tablespoon of oil or butter. Add the onion, garlic, carrot and celery. Let it bake for about 5 minutes. Then add the lentils, bay leaf, thyme, juice of half a lemon, tomato passata and water.
Put the lid on the pan and let it cook for about 20 minutes. Meanwhile, stir a few times. If the mixture becomes too dry, add some extra water. In the meantime, puree the pumpkin with the garlic clove and grease a baking dish. Also lower the oven to 175 degrees.
Remove the bay leaf and thyme from the lentil mixture and season with salt and pepper. Spread the lentil mixture in the baking dish. Cover with the pumpkin puree. Place the oven dish in the oven for 20 minutes. Sprinkle the pumpkin seeds over the oven dish after 10 minutes and put it in the oven for another 10 minutes. Finish with parsley.
Contains 30 grams of carbohydrates per serving
Source: Leukerecepten by leukerecepten-nl.
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