Glorified Veggie Lentils with Roasted Pumpkin & Zesty Crème Fraîche (Serves 2)

Why you’ll love it

Cozy fall comfort in a bowl: tender veggie lentils, golden baked pumpkin with a savory crunch, and a bright lime-garlic crème fraîche to tie it all together. It’s weeknight-easy, nutrient-dense, and totally company-worthy.

Prep: 15 mins Cook: 40–45 mins Total: ~45–50 mins
Serves: 2 (easily doubles)

Ingredients

Lentils

• 1 cup lentils (brown/green work best; rinse & sort)

• ½ white onion, diced

• 3 large carrots, diced

• 2 celery stalks, diced

• 1 bay leaf

• 4 cups water (or low-sodium veggie broth)

• ½–1 tsp kosher salt, to taste (add after cooking)

Roasted Pumpkin

• 1 small–medium pumpkin (or kabocha/butternut), sliced ½-inch thick

• 2 Tbsp olive or avocado oil

• ½ cup finely grated Parmesan (use vegetarian Parmesan if needed)

• ¼ cup finely chopped parsley

• ¼ cup breadcrumbs or almond meal (GF option)

• 3 garlic cloves, minced

• Fine sea salt & black pepper

Zesty Crème Fraîche

• 1 cup crème fraîche

• Juice of ½ lime

• 2 tsp lime zest

• 2 garlic cloves, minced

• Pinch of salt

Instructions

1. Heat the oven: Preheat to 375°F. Line a sheet pan with parchment.

2. Prep & bake the pumpkin: Toss pumpkin slices with oil, Parmesan, parsley, breadcrumbs/almond meal, garlic, salt, and pepper. Arrange in a single layer. Bake ~45 minutes, until fork-tender and golden at the edges.

3. Cook the lentils: In a saucepan, combine lentils, onion, carrots, celery, bay leaf, and water. Bring to a boil, then reduce to a gentle simmer. Cook 35–40 minutes until tender. Drain any excess liquid, remove bay leaf, and season to taste.

4. Make the crème fraîche: Stir together crème fraîche, lime juice, zest, garlic, and a pinch of salt until silky.

5. Assemble: Spoon lentils into bowls, crown with roasted pumpkin, and finish with generous swirls of zesty crème fraîche. Sprinkle extra parsley and black pepper if you like. Serve warm.

Notes & Tips

• Lentil choice: Brown/green hold shape; red cook faster but get softer—adjust time to ~15–20 minutes for red.

• Shortcuts: Sub pre-cubed butternut; roast 25–30 minutes.

• Make it dairy-free: Use DF Parmesan and swap crème fraîche for coconut yogurt + extra lime.

• Protein boost: Add toasted pumpkin seeds or a soft-boiled egg on top.

• Storage: Refrigerate lentils & pumpkin up to 4 days; crème fraîche up to 3. Reheat lentils gently with a splash of water.