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alanna brown nutritionist

Hi!

My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Roast Pumpkin & Lentils with Ricotta, Crispy Bacon & Hazelnuts

Roast Pumpkin & Lentils with Ricotta, Crispy Bacon & Hazelnuts

Being low on cash is one of the best motivations to get creative in the kitchen. It also really makes you think about using what is in your cupboard - this my friends, is when it is important to make sure you have stocked a healthy pantry!

Basically, I needed to make a delicious and obviously healthy meal for a bunch of people without spending too much money. I had to buy a pumpkin for a photo-shoot recently, so my meal was definitely going to be pumpkin-centric. I was also gifted some ricotta by my boyfriends Mum - winner!

This would also be a great way to use up left over roast pumpkin. It could easily be make vegetarian by taking away the bacon too!

What you need: Baking tray, saucepan, frying pan.

 

Roast Pumpkin & Lentils With Ricotta, Crispy Bacon & Hazelnuts

Serves 6

Ingredients

  • 2 tablespoons coconut oil/olive oil
  • Pepper
  • 700g Pumpkin, cut into large chunks
  • 1 cup Puy lentils
  • 2 cloves of Garlic
  • 2 Shallots
  • A handful of fresh Oregano & Sage
  • 2 cups Chicken/Vegetable stock
  • 1/2 cup raw Hazelnuts
  • 6 rashers of Bacon, diced
  • 1 cup fresh Ricotta

Method

Preheat the oven to 180C

  1. Toss the pumpkin with half of the olive/coconut oil and pepper and roast for about 35 - 40 minutes, or until soft.
  2. While the pumpkin is in the oven, cook the lentils. I like to bring them to boil in a saucepan with 2 cups of water and then simmer for 25 minutes. You can also add some stock, garlic and fresh herbs if you like. If you have pre-soaked lentils skip this step. Once cooked, drain the lentils and transfer to a small bowl.
  3. Add some coconut/olive oil to the saucepan, bring to medium heat, add the garlic and shallot and cook until they start to soften.
  4. Remove from the heat and add the pumpkin and fresh herbs. Mash the pumpkin and then add the stock and stir through lentils. Return to the stove top and simmer. Stirring occasionally.
  5. Now dry roast the hazelnuts in a fry pan - bring a fry pan to high heat and add the hazelnuts. Keep tossing the hazelnuts until they become fragrant, about 3-5 minutes. Transfer into a mortar and pestle and lightly smash.
  6. In the same fry pan add the bacon and cook until crispy.
  7. Serve up with about 1 cup of the pumpkin and lentil mix, about a tablespoon of ricotta and sprinkle over the bacon and hazelnuts.

For some extra green add some baby spinach (like I did with the leftovers the next day! Please excuse my milk crate outdoor setting...)

 

Enjoy!

Lana xx

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