Budget Rustic Lentil, Onion and Pumpkin Mash Pie

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Place the pumpkin in a pot with 500 ml water and a pinch of salt. Cook for 12 to 15 minutes until very tender. Drain, reserve 120 ml of the cooking water, and mash the pumpkin with 1 tablespoon of oil. Adjust with a little reserved water if you want a smoother texture.

3. 3

   Meanwhile, cook the lentils in another pot with 250 ml water for 18 to 22 minutes, until tender but not falling apart. Drain if there is excess liquid and set aside.

4. 4

   In a large skillet, heat the remaining tablespoon of oil over medium heat. Sauté the onion for 6 to 8 minutes until golden and soft. Add the garlic, ground cumin, sweet paprika, and dried oregano, and cook for 1 minute more.

5. 5

   Add the crushed tomato to the skillet and cook for 3 minutes, stirring. Stir in the cooked lentils, salt, and black pepper. Cook 2 to 3 minutes more until you have a thick, juicy filling.

6. 6

   Transfer the lentil mixture to a medium baking dish and spread it evenly. Top with the pumpkin mash, spreading it with a spoon into an even layer.

7. 7

   Sprinkle the grated cheese on top and bake for 15 to 18 minutes at 200 °C / 400 °F, until the edges bubble and the surface is lightly golden.

8. 8

   Remove from the oven, let rest for 5 minutes, and finish with chopped fresh parsley before serving.