Name: Braised Butternut Pumpkin & Balsamic Lentils
Total time: 1 h 25 min
Yield: 4
Ingredients: 1.5kg whole butternut pumpkin, skin washed; 2 tbsp extra virgin olive oil; 2 large carrots (360g), cut into 4 pieces; 4 eschalots (100g), peeled; 8 fresh thyme sprigs; 6 cloves garlic, unpeeled; 1 cup (250ml) vegetable stock; 400g can brown lentils, drained, rinsed; ¼ cup (60ml) caramelised balsamic vinegar; 120g goat’s curd, crumbled

VMG Recipes