150g |
pumpkin seeds |
4 tablespoons |
extra-virgin olive oil |
1 |
onion, peeled |
1/2 handful |
cavolo nero or curly kale, stems removed |
2 |
cloves of garlic, peeled |
250g |
mushrooms of choice, cleaned |
400g |
Lazy lentils, cooked weight |
or |
store-bought cooked lentils |
4 tablespoons |
capers, drained and rinsed |
2 tablespoons |
tomato puree |
1/2 teaspoon |
smoked paprika |
|
sea salt |
|
freshly ground black pepper |
|
extra-virgin olive oil, virgin coconut oil, butter or ghee, to fry |