Pumpkin Lentil Stew with Bacon

Preparation time: 40 minutes Amount: 6 servings

Ingredients

150 g shallots

150 g bacon {diced}

2 garlic cloves

1000 g pumpkin {Hokkaido or optional}

2 tbs olive oil

1 can lentils {equal to 350 g}

1200 ml beef broth

3 EL Kikkoman Soy Sauce classic

¼ bunch chopped parsley

pepper

a bit of parsley for garnish

Preparation

Wash and chop the shallots. Peel the garlic and dice finely. Wash, halve and core the pumpkin and dice coarsely. Heat 2 tbs olive oil in a big pot, and shortly roast the shallots and the bacon in it. Take it out and set them to the side. Then put the pumpkin and garlic dices in the pot, roast them and add the beef broth. Let it simmer with the lid on till the pumpkin is soft-boiled. Then puree finely with an immersion blender. Season it with soy sauce and a bit of pepper. Add the lentils, the shallots and the bacon dices and mix it. Also add the chopped parsely and mix it. Serve with a bit of parsley.

Pot: found at Riess {www.riess.at}

Plate: found Gmundner Geschirr {www.gmundner.at}

.s. cookingCatrin

In cooperation with Kikkoman.

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