INGREDIENTS
2 carrots and 2 parsnips, diced
3 leeks cut into rounds
6 whole peeled shallots
300 g of butternut squash cut into large cubes
100 g of pumpkin cut into large cubes
6 tablespoons olive oil
2 cinnamon sticks
3 star anises
4 bay leaves
1 good pinch of ground cumin
1 pinch of Espelette pepper
1 pinch of powdered ginger
1 teaspoon of turmeric
1 clove
2 half-opened cardamom pods
1 teaspoon finely chopped chili pepper
1 teaspoon soy sauce
1. crushed garlic cloves
1 lemon zest (candied if possible)
50 g coarsely chopped dried apricots
200 g of chestnuts
100 g Beluga lentils
200 ml Beluga lentil cooking water
100 g of vegetable parmesan (or not)
RECIPE
Cook the Beluga lentils in 400 ml of water for about 20 minutes. Preheat the oven to 190°. Keep the cooking water.
Meanwhile, prepare the vegetables.
Heat a large saucepan,
Add 2 tablespoons of olive oil, the carrots, the pumpkin and the cinnamon sticks,
Add shallots, leek, bay leaves and garlic. Mix well.
Add two good pinches of salt.
Then the lemon zest, parsnip and turmeric, pumpkin, dried apricots and the rest of the olive oil.
Finally, anise, cumin, cardamom pods, ginger, chili pepper and cloves.
Finish this long list of ingredients with the soy sauce and the lentil cooking water.
Transfer this mixture to a covered ovenproof dish and cook for 15 minutes at 200°.
Meanwhile, start the crumble dough by heating the chestnuts in the oven.
When they are well grilled, crush them and then mix them with the parmesan, pepper and lentils.
Spread the crumble mixture over the preparation and return to the oven for 10 minutes uncovered to obtain a fragrant and golden crispiness.
Enjoy your food!
A few words about the author:
Isabella Obrist is an expert in traditional Chinese methods: graduated from the University of Shanghai, graduated in Shiatsu, graduated in classical Feng Shui, Certified in Family Constellations and member of the UFPMTC.
Specialist in Chinese dietetics and 5 Elements Cuisine, Isabella has 25 years of experience in practice and decided to create Petit Ventre Heureux and his Energy Potions several years ago.
Eat what produces Energy and Vitality. What gives you the “desire” to live. Cook because life is worth it, because we are worth it and because this is what conveys self-esteem, esteem for others and respect for the living.
His credo: Together, let’s make our bellies purr with pleasure!
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