Lentils with pumpkin

Ingredients

• 1 small pumpkin (Butternut)
• 100 grams lentils \"Beluga\"
• 3 shallots
• butter
• 250 milliliters vegetable broth
• white balsamic vinegar
• Nigella
• cumin
• pepper
• salt

Preparation method (receipt)

Chop peeled shallots and saute in the butter. Add lentils and fry gently, add some white balsamic with vegetable broth. Stew on low heat for 15-20 minutes. Peel the pumpkin and dice finely. Fry in the butter to make it firm and crisp. Mix with lentils, salt, season with Nigella, thyme and pepper.