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Lentils Toastie Bush Pumpkin
A one-pot Australian lentil toastie with spring onion, pumpkin and silverbeet, finished with bush tomato, macadamia nuts and lemon myrtle, served over sourdough toast.
Ingredients
Instructions
Rinse the lentils and season them, then sear over medium-high heat until well browned, about 7 minutes.
Add the spring onion, pumpkin and silverbeet, cooking until softened, about 4 minutes.
Stir in the bush tomato, macadamia nuts and lemon myrtle for 2 minutes.
Toast the sourdough separately.
Let the lentils simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sourdough toast, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
