Lentils Toastie Bush Pumpkin

Name: Lentils Toastie Bush Pumpkin
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600g lentils; 1/2 cup spring onion; 1 pumpkin; 1/2 cup silverbeet; 4 servings sourdough toast; 1 tsp bush tomato; 1 tsp macadamia nuts; 2 tbsp lemon myrtle; 2 tbsp olive oil; to taste salt and black pepper

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.

Total time

38 min

Prep

18 min

Cook

20 min

Difficulty

medium

Cuisine

Australian

veganvegetarian

Ingredients

600glentils

1/2 cupspring onion

1pumpkin

1/2 cupsilverbeet

4 servingssourdough toast

1 tspbush tomato

1 tspmacadamia nuts

2 tbsplemon myrtle

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

329

Protein

16.9g

Fat

8.9g

Carbs

46.9g

Fiber

15g

Sodium

172mg

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