A complete, economical, and vegetarian one-dish meal: 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 cubed pumpkin to the pan and cook until soft.
When the barley, lentils, and pumpkin are cooked, combine everything in the pan and stir for a couple of minutes over high heat.
Serve warm with aromatic herbs to taste.
Padella
Pentola per la cottura di orzo e lenticchie
Coltello
Tagliere
Italy
| 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 |
