Vegetarian lentil and pumpkin pie
Instructions
Slice the pumpkin, season with salt, pepper, herbs to taste, and garlic. Transfer to a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, and bake in a preheated oven at 200°C (400°F) for about 25 to 30 minutes.
Let it cool; meanwhile, prepare the lentil ragù.
Pour a few tablespoons of oil into a saucepan, add the finely chopped celery, carrot, and onion, and, after a few minutes, add the cooked lentils.
Add the tomato paste, soy sauce, salt and pepper to taste, and cover with a cup of water. Cook for about 20 minutes. The ragù should be well reduced when cooked.
Mash the pumpkin with a fork, add the lightly beaten egg and Parmesan cheese, season with salt and pepper, and blend until smooth.
Assemble the flan: Grease a baking dish and spread the lentil ragù on the base, then add the pumpkin puree, smoothing the surface well.
Add pepper, herbs, or breadcrumbs to taste.
Bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until golden brown.
