Baked pumpkin with spicy lentils
( SERVES 4 )
Photo by Annabel Langbein Media
French le Puy lentils are my favourite for dishes like this as they hold their shape and don’t get mushy. They are more expensive than other lentils, so if preferred you can use cooked brown lentils, or if you are in a rush, use canned ones.
- Preheat oven to 200C fanbake.
- Place pumpkin quarters cut-side up on a shallow roasting tray lined with baking paper for easy clean-up. Drizzle with a little of the oil then sprinkle with sugar, 1 tsp ofthe cumin, salt and pepper and bake until tender and golden (35-40 minutes).
- While butternut or pumpkin is baking, heat remaining oil in a pot and cook garlic and onion gently until softened but not browned (8 minutes).
- Add tomato paste, curry powder, cayenne pepper, if using, and remaining cumin and stir for 1-2 minutes.
- Add lentils and stock, bring to a simmer and cook, uncovered, until thickened (about 10 minutes). Adjust seasonings to taste.
- To serve, transfer cooked pumpkin or butternut to 4 plates and divide hot lentil mixture over the top. Drizzle with yoghurt and sprinkle with coriander and almond slivers.