Creole lentil bake with roasted pumpkin, red onion, and sardo cheese gratin

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, a pinch of salt, black pepper, and half of the oregano. Roast for 25 minutes, stirring halfway through, until tender and browned around the edges.

2. 2

   Meanwhile, place the lentils in a saucepan with the hot vegetable stock. Bring to a boil, lower the heat, and cook for 20 to 25 minutes until tender but not falling apart. Drain if there is excess liquid and set aside.

3. 3

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the white onion and cook for 5 minutes. Stir in the garlic, sweet paprika, cumin, and mild crushed chili; cook for 30 seconds, stirring so they do not burn.

4. 4

   Add the tomato puree to the skillet and cook for 3 minutes. Sprinkle in the all-purpose flour, mix well, and gradually add the heavy cream. Add the cooked lentils, 60 g of the grated sardo cheese, the remaining oregano, half of the parsley, salt, and black pepper. Cook for 2 to 3 minutes until the filling becomes creamy and thick.

5. 5

   In another skillet, melt the butter with the remaining tablespoon of olive oil over medium-low heat. Add the red onion, sugar, and a pinch of salt. Cook for 10 to 12 minutes, stirring often, until soft and lightly caramelized.

6. 6

   Lower the oven temperature to 200 °C / 400 °F. In a baking dish, spread the lentil mixture over the bottom. Arrange the roasted pumpkin on top, then the caramelized red onion. Finish with the remaining 60 g grated sardo cheese.

7. 7

   Bake the dish for 15 minutes at 200 °C / 400 °F, until thoroughly hot and the cheese has melted. For more color, broil for 2 to 3 additional minutes, watching closely.

8. 8

   Remove from the oven, let rest for 5 minutes, and finish with the remaining chopped parsley. Serve hot.