Creole Red Lentil, Roasted Pumpkin and Oregano Provoleta Casserole

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking dish, toss it with 1 tablespoon olive oil, 1 teaspoon oregano, a pinch of salt, and pepper, and roast for 25 minutes, or until tender and browned on the edges.

2. 2

   While the pumpkin roasts, heat 2 tablespoons olive oil in a wide pot over medium heat. Add the onion, red bell pepper, and leek, and cook for 8 minutes until softened. Stir in the garlic and cook for 1 minute more.

3. 3

   Add the sweet paprika, mild crushed chili, and ground cumin. Stir for 30 seconds so the spices perfume the vegetable base without burning.

4. 4

   Add the crushed tomato and cook over medium heat for 5 minutes, stirring occasionally, until the mixture looks slightly thickened.

5. 5

   Stir in the rinsed red lentils and the hot vegetable broth. Mix well, bring to a gentle boil, then cook over low heat for 15 minutes, stirring from time to time so the lentils do not stick to the bottom.

6. 6

   When the pumpkin is ready, add three quarters of it to the pot and reserve the rest. Cook 5 minutes more, lightly crushing some cubes with the spoon so the casserole becomes creamy. Adjust with salt, pepper, and the red wine vinegar.

7. 7

   Transfer the mixture to an ovenproof baking dish. Spread the reserved pumpkin on top.

8. 8

   In a small bowl, combine the provoleta, breadcrumbs, grated sardo cheese, the remaining teaspoon of oregano, and the fresh parsley. Sprinkle this topping evenly over the casserole.

9. 9

   Return the dish to the oven at 230 °C / 445 °F for 10 to 12 minutes, until the cheese melts and the top is nicely golden. If you want deeper color, broil for 1 to 2 additional minutes, watching closely.

10. 10

    Remove from the oven, let rest for 5 minutes before serving, and bring the casserole to the table piping hot.