Preparation time : 25 minutes. 2 servings. Level of difficulty 2/5. Vegan recipe, ideal for taking to work.
Slice the pumpkin in the middle and remove the seeds. Next, cut into slices and cover in oil. Pre-heat the oven to 200°C and cook the slices in the oven for 30-40 minutes. Then season with salt and pepper to taste.
For the lentils, peel the shallot and the garlic clove and slice thinly. Fry them off in a pan with olive oil. Add the lentils and deglaze with the vegetable stock. Leave to simmer for 30 minutes.
Peel the potatoes and cut into small pieces. Cook in salted water for 25 minutes, then strain. Blend the potatoes, butter, milk, pepper and nutmeg to a purée, until achieving a smooth and creamy consistency.
For the sage butter, melt the butter in a pan and add the sage leaves, chopped into fine strips. Salt well and stir in the pan for a few minutes, until the sage leaves become slightly coloured.
Arrange the potato purée on a plate, before covering with the lentils and the pumpkin slices on top. Pour the sage butter over the pumpkin, then garnish with thinly-sliced chives and the Espelette pepper.