Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 370g (1 1/2 cups) red lentils

  3. 1 tbs olive oil

  4. 1 brown onion, finely chopped

  5. 2 garlic cloves, crushed

  6. 3 tsp ground cumin

  7. 2 tsp ground coriander

  8. 1/2 tsp chilli powder

  9. 1/2 tsp ground turmeric

  10. 1 1/2kg butternut pumpkin, peeled, deseeded, cut into 1cm pieces

  11. 1.625L (6 1/2 cups) vegetable stock

  12. Salt & ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. Method Place the lentils in a sieve and rinse under cold running water.

  2. Heat the oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes or until it softens. Add the garlic, cumin, coriander, chilli powder and turmeric. Cook, stirring, for 30 seconds or until aromatic.

  3. Add the lentils and stir to coat in the onion mixture. Stir in thepumpkin and stock. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, covered, stirring often, for 15 minutes or until pumpkin and lentils are very soft.

  4. Use a potato masher to roughly mash the pumpkin and lentils. Taste and season with salt and pepper.


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