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    Home » Main Course Recipes

    Roasted Crown Prince Pumpkin and Green Lentils

    Published: Feb 22, 2023 by Chef Tripti · This post may contain affiliate links

    Search for pumpkin and lentil recipes and curries, stews, and soups are the top Google hits. With this recipe, I let the pumpkin and lentils stand distinct on the plate, but they both take centre stage with their flavour and texture. The earthy, peppery lentils with a gentle kick from the rose harissa and the slightly sweet and nutty roasted pumpkin with an incredible orange colour and melt-in-the-mouth texture. My partner is also my official recipe tester, and this is one of his favourites! Please give it a go and tell me what you think!

    A brown rustic plate with roasted crown prince pumpkin wedges on a bed of green lentils with yoghurt and chopped parsley dressing.

    Inspiration for this dish was born from pondering how to use the crown prince pumpkin I had grown in my vegetable patch. Only one pumpkin made it through the growing season, but it was beautiful! I wanted to create a recipe highlighting this pumpkin's vibrant colour and flavour. It sat on my kitchen counter, maturing, for almost six months before I decided to go ahead and make a simple comfort food meal. This is my ode to my love of the crown prince pumpkin! It's easy to make, and the most flavourful and comforting meal. This is one recipe I think you will be making again and again. Simple, flavourful and healthy.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Related Recipes
    • Pairing
    • 📖 Recipe
    • Food Safety

    Ingredients

    Prepared ingredients for crown prince pumpkin and green lentil recipe laid out in small glass dishes. Annotated.
    • Crown prince pumpkin
    • Green lentils
    • Red onion
    • Celery
    • Garlic
    • Rose Harissa
    • Tahini
    • Vegan yoghurt
    • Salt
    • Fresh Thyme
    • Fresh Parsley

    See the recipe card for quantities.

    Instructions

    Prepare your ingredients:

    • Soak the lentils for 2-3 hours. Then rinse and drain the water.
    • Finely chop the onions, garlic and celery.
    • Grate the garlic.
    • Roughly chop the parsley.
    A glass bowl containing four crown prince pumpkin wedges marinated in olive oil, salt and thyme.

    Cut the pumpkin into wedges and marinate in olive oil, salt and thyme.

    A baking tray/sheet pan with six pumpkin wedges after roasting.

    Preheat the oven to 200ºC.

    Place the marinated wedges on the baking tray/sheet pan and roast in the oven for 30 minutes. Flip the wedges halfway.

    A steel saucepan containing finely chopped onion and celery, frying.

    While the pumpkin is roasting, in a pan, heat the olive oil over medium heat and fry the onions, celery and garlic until soft. About five minutes

    A steel saucepan containing green lentils in water, cooking.

    Add the lentils, salt and water. Cover and bring to a boil. Then reduce the heat, simmer, and cook until soft - about 15 minutes. Add the rose harissa once the lentils are cooked and mix well.

    A glass bowl containing tahini, yoghurt and grated garlic dressing.

    While the lentils are cooking, mix the yoghurt, tahini and grated garlic in a bowl.

    A rustic brown plate containing a bed of green lentils topped with roasted pumpkin wedges, garnished with a yoghurt dressing and parsley.

    Add a smear of the dressing on the plate, and top with the cooked lentils. 

    Place the roasted pumpkin wedges on top. 

    Finish with the dressing and garnish with chopped parsley.

    Substitutions

    I have used green lentils for this recipe; you can replace them with brown lentils, split green peas or even whole moong beans.

    You can substitute rose harissa with paprika together with cumin and coriander powder.

    Variations

    Crown prince pumpkin has so much flavour; you can roast it and have it with burrata (if not dairy-free) or even good quality mozzarella, along with a salad.

    Equipment

    Digital scales are essential to get the right amounts of the ingredients

    Storage

    You can store the lentils, roasted pumpkin and dressing separately in an airtight container for up to three days in the fridge.

    Top tip

    Pre-soak the lentils for at least two hours to reduce the cooking time.

    To save time, get the pumpkin in the oven, then get the lentils cooking, and finally prepare the dressing, in that order.

    FAQ

    What are green lentils?

    Like other lentils and pulses, green lentils are a good source of plant-based protein. They retain their shape after cooking, so are great for this dish, accompanying the roasted pumpkin. These lense-shaped lentils don't need soaking for an extended period, just a couple of hours if you want to speed up the cooking time.

    What is Crown Prince pumpkin?

    This pumpkin was a favourite of Crown Prince Rudolph of Austria, which is how it got its name. It has a bluish skin but reveals a bright orange flesh when cut into. It is the most flavourful pumpkin in my opinion and can even be served roasted and simply seasoned with salt and pepper. When cooked, the flesh is melt-in-the-mouth nutty and sweet. All this combines to make it my favourite pumpkin to cook with.

    Related Recipes

    Looking for other pumpkin and squash recipes? Try these:

    • A shallow dish containing pumpkin and spinach miloni with a silver serving spoon.
      Pumpkin & Spinach Miloni. A Zero-Waste Recipe For Halloween.
    • A plate with two loaded sweet potatoes.
      Loaded Sweet Potato with Sprouts
    • A bowl of roast pumpkin soup garnished with a seed mix
      Simple Asian Roasted Pumpkin And Coconut Soup
    • Bowl of charchari. Miced vegetable recipe
      How To Make Raw Mango, Squash, And Rocket Charchari

    Pairing

    Here are some suggestions to serve with roasted pumpkin and green lentils:

    • A plate of Labneh with grilled broccoli and baked feta
      Labneh With Grilled Broccoli and Baked Feta. Looks Good, Tastes Great!
    • A plate of beetroot, peach and feta salad
      Beetroot & Peach Salad With Feta Cheese & Baby Spinach
    • A small jar containing spiced apple chutney.
      Spiced Apple Chutney With Red Onion
    • A small pot containing Sonth Ki Chutney.
      How To Make Sonth Ki Chutney. Sweet Tamarind Ginger Chutney

    📖 Recipe

    A rustic brown plate containing a bed of green lentils, roasted pumpkin wedges, and a yoghurt and parsley garnish.

    Crown Prince Pumpkin Wedges & Lentils with a Tahini Yoghurt Dressing

    Chef Tripti
    Oven-roasted sweet crown prince pumpkin with harissa lentils and a garlicky tahini and yoghurt dressing
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course, Side Dish
    Cuisine International
    Servings 4
    Calories 236 kcal

    Equipment

    • Digital scales
    • Baking tray/sheet pan

    Ingredients
     
     

    Cooking the Pumpkin

    • 700 g Crown prince pumpkin
    • 1 tablespoon Olive oil
    • 1 tsp Salt
    • A few sprigs of thyme

    Cooking the Lentils

    • 200 g Green lentils
    • 100 g Red onions
    • 25 g Celery
    • 5 g Garlic one clove
    • 1 teaspoon Salt
    • 1 teaspoon Rose harissa
    • 1 tablespoon Olive oil
    • 300 ml Water

    Making the Dressing

    • 100 g Dairy-free yoghurt
    • 1 tablespoon Tahini
    • 5 g Garlic one clove
    • 10 g Parsley

    Instructions
     

    Cook the Lentils

    • Soak the lentils for 2-3 hours. Then rinse and drain the water.
    • Finely chop the onions, garlic and celery.
    • In a pan, heat the olive oil over medium heat and fry the onions, celery and garlic until soft. About five minutes
    • Add the lentils, salt and water. Cover and boil. Reduce the heat and simmer and cook until soft - about 15 minutes. Add the harissa and mix well at the end of the 15 minutes.

    Cook the Pumpkin

    • Preheat the oven to 200ºC
    • Cut the pumpkin into wedges, retaining the skin—Marinate in olive oil, salt and thyme.
    • Place the wedges on the baking tray/sheet pan and roast in the oven for 30 minutes. Flip the wedges halfway.

    Make the Tahini-Yoghurt Dressing

    • In a bowl, mix the yoghurt, tahini and grated garlic.
    • Roughly chop the parsley leaves

    To Serve

    • Add a smear of the dressing on the plate, and top with the cooked lentils.
    • Place the roasted pumpkin wedges on top.
    • Finish with the dressing and garnish with chopped parsley.

    Nutrition

    Calories: 236kcal (12%)Carbohydrates: 32g (11%)Protein: 8g (16%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1221mg (53%)Potassium: 896mg (26%)Fiber: 8g (33%)Sugar: 7g (8%)Vitamin A: 2647IU (53%)Vitamin C: 32mg (39%)Calcium: 116mg (12%)Iron: 3mg (17%)

    NOTES

    The nutritional information is for guidelines only, generated by the Spoonacular API.
    The nutritional values are per serving.
    Keyword Crown Prince Pumpkin, Lentils, Rose Harissa, Tahini, vegan, Vegan yoghurt
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

    More about me →

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