Risoni with Lentils and Pumpkin by @thebluebirdkitchen

55 min

4 servings

🧅

1

Onion

🍅

1

Double concentrated tomato paste

⚫

1 tsp

Black peppercorns

🪵

1

Cinnamon stick

🌶️

1 tsp

Harissa powder

🌿

2

Bay leaves

🌿

2 sprigs

Rosemary

🫘

150 g

Lentils

🎃

300 g

Pumpkin

🍅

200 g

Tomatoes

🍲

650 ml

Broth

100 g

Risoni

🥬

50 g

Baby spinach

🥣

200 g

Plain soy yogurt

🌿

Fresh parsley

🍋

0.5

Lemon

🫒

Extra virgin olive oil

🧂

Salt

💧

Water

  1. Sauté

    Sauté the onion with a generous drizzle of extra virgin olive oil, tomato paste, spices, a pinch of salt, and herbs.

  2. Cook

    Cook covered over medium heat for 2 minutes.

  3. Add

    Add the lentils, crushed peeled tomatoes, pumpkin pieces, warm broth, and another pinch of salt.

  4. Cook

    Cook covered over low heat for 35–40 minutes.

  5. Add

    When the lentils are nearly ready, add the risoni, adjust the salt, and add half a glass of water if needed.

  6. Season

    Meanwhile, season the yogurt with chopped parsley, lemon juice, salt, and olive oil.

  7. Add

    When the risoni are ready, remove from the heat, discard the bay leaves, cinnamon stick, and rosemary sprigs, then add the washed baby spinach and serve with the yogurt sauce.

Risoni with Lentils and Pumpkin by @thebluebirdkitchen

55 min

4 servings

🧅

1

Onion

🍅

1

Double concentrated tomato paste

⚫

1 tsp

Black peppercorns

🪵

1

Cinnamon stick

🌶️

1 tsp

Harissa powder

🌿

2

Bay leaves

🌿

2 sprigs

Rosemary

🫘

150 g

Lentils

🎃

300 g

Pumpkin

🍅

200 g

Tomatoes

🍲

650 ml

Broth

100 g

Risoni

🥬

50 g

Baby spinach

🥣

200 g

Plain soy yogurt

🌿

Fresh parsley

🍋

0.5

Lemon

🫒

Extra virgin olive oil

🧂

Salt

💧

Water

Preparation Steps

  1. Step 1/7

    Sauté the onion with a generous drizzle of extra virgin olive oil, tomato paste, spices, a pinch of salt, and herbs.

    🧅Onion
    🫒Extra virgin olive oil
    🍅Double concentrated tomato paste
    ⚫Black peppercorns
    🪵Cinnamon stick
    🌶️Harissa powder
    🌿Bay leaves
    🌿Rosemary
    🧂Salt
    🍲Pot
    🥄Wooden spoon

  2. Step 2/7

    Cook covered over medium heat for 2 minutes.

    🍲Pot
    ✨Lid

  3. Step 3/7

    Add the lentils, crushed peeled tomatoes, pumpkin pieces, warm broth, and another pinch of salt.

    🫘Lentils
    🍅Peeled tomatoes
    🎃Pumpkin
    🍲Broth
    🧂Salt
    🍲Pot
    🥄Wooden spoon

  4. Step 4/7

    Cook covered over low heat for 35–40 minutes.

    🍲Pot
    ✨Lid

  5. Step 5/7

    When the lentils are nearly ready, add the risoni, adjust the salt, and add half a glass of water if needed.

    Risoni
    🧂Salt
    💧Water
    🍲Pot
    🥄Wooden spoon

  6. Step 6/7

    Meanwhile, season the yogurt with chopped parsley, lemon juice, salt, and olive oil.

    🥣Plain soy yogurt or Greek yogurt
    🌿Fresh parsley
    🍋Lemon
    🧂Salt
    🫒Extra virgin olive oil
    🥣Mixing bowl

  7. Step 7/7

    When the risoni are ready, remove from the heat, discard the bay leaves, cinnamon stick, and rosemary sprigs, then add the washed baby spinach and serve with the yogurt sauce.

    Risoni
    🌿Bay leaves
    🪵Cinnamon stick
    🌿Rosemary
    🥬Baby spinach
    🥣Plain soy yogurt or Greek yogurt
    🍲Pot
    🥄Wooden spoon

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Herbs, Legumes, Stock, Pasta, Grains, Dairy, Plant-based, Fruit, Oils, Liquids

Ingredients

Onion, Double concentrated tomato paste, Black peppercorns, Cinnamon stick, Harissa powder, Bay leaves, Rosemary, Lentils, Pumpkin, Tomatoes, Broth, Risoni, Baby spinach, Plain soy yogurt, Fresh parsley, Lemon, Extra virgin olive oil, Salt, Water

Notes

Harissa powder (chili pepper and paprika may be used instead), Pumpkin (cut into pieces, peel optional), Tomatoes (crushed, peeled), Broth (warm), Baby spinach (washed), Plain soy yogurt (or Greek yogurt), Fresh parsley (a few leaves, chopped), Lemon (juiced), Water (half a glass if needed)

Allergens

Gluten, Milk, Soy

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Sugar-Free

Calories

375 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 53g, Fat: 12g, Fiber: 13g, Sugars: 10g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 700mg, Magnesium: 60mg, Calcium: 110mg, Sodium: 650mg

Vitamins

Vitamin A: 400µg, Vitamin C: 18mg, Vitamin K: 60µg, Folate: 110µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Pot, Knife, Cutting board, Wooden spoon, Mixing bowl, Lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday

Origin

Source

Platform

instagram

Original Creator

@thebluebirdkitchen

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Saucy, Tender, Creamy

Flavors

Spiced, Tangy, Earthy, Savory, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (Store in an airtight container,Reheat thoroughly before serving, adding a splash of water or broth as risoni will absorb liquid,Keep yogurt sauce separate and add just before eating), freezer : 2 months (Freeze the lentil, pumpkin, and risoni base without the yogurt sauce and spinach,Thaw in the fridge overnight and reheat gently,Add fresh spinach and yogurt sauce after reheating)