Creole lentil and pumpkin bake with Malbec red onions and sardo cheese gratin

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 tablespoon olive oil, 1 teaspoon sweet paprika, the cumin, half a teaspoon of salt, and some black pepper. Roast for 25 minutes, until tender and browned at the edges.

2. 2

   Meanwhile, place the lentils in a saucepan with the vegetable broth and bay leaf. Bring to a boil, reduce the heat, and cook for 20 to 25 minutes until tender but not falling apart. Drain any excess liquid if needed and discard the bay leaf.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion with a pinch of salt and cook for 8 minutes until softened. Stir in the garlic, remaining sweet paprika, oregano, and mild crushed chili. Cook 1 minute more.

4. 4

   Pour the Malbec wine into the skillet and cook for 3 to 4 minutes, scraping the bottom, until slightly reduced. Add the tomato puree and cook 5 more minutes until thick and fragrant.

5. 5

   Add the cooked lentils to the skillet with the tomato and Malbec sauce. Mix well, adjust with salt and black pepper, and cook for 2 minutes to bring everything together.

6. 6

   Remove the roasted pumpkin from the oven and roughly mash two-thirds of it with a fork. Leave the remaining third in cubes for texture. Fold all the pumpkin into the lentil mixture along with half of the grated sardo cheese and the fresh parsley. Mix gently.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. Transfer the mixture to a baking dish about 24 x 18 cm / 9.5 x 7 inches. Mix the breadcrumbs with the melted butter, the remaining olive oil, and the rest of the sardo cheese, then scatter it evenly over the bake.

8. 8

   Bake for 18 to 22 minutes at 200 °C / 400 °F, until the top is deeply golden and bubbling. Let it rest for 5 minutes before serving so the bake can set slightly.

9. 9

   Serve hot, with an extra twist of black pepper if desired.