Pumpkin & Lentil Stew
Brown lentils are full of iron and protein so this is a great recipe to boost your fibre and protein intake!
Ingredients
1 tab olive oil
1 onion, finely chopped
3 crushed/chopped garlic cloves
2 tablespoons tomato paste
1 punnet cherry tomotoes, halved
2 teaspoons ground cumin
1 teaspoon ground corriander
1 teaspoon cinnamon
1/4 teaspoon cayene pepper
1 teaspoon nigella seeds (optional)
! teasppoon asafedtida powder (optional)
500 g pumpkin, cut into cubes
100g brown lentils
450ml vegetable stock
juice of 1/4 lemon or lime
salt and pepper
Toasted flaked almonds & natural yoghurt to serve
Instructions
- 1. Heat oil in large frypan
- 2. Add onion and garlic and saute until soft/clear
- 3. Add the tomato paste, herbs and spices and stir until fragrant
- 4. Add the pumpkin, cherry tomatoes, lentils and stock and bring to the boil
- 5. Reduce heat to low and simmer, stirring occasionally for 25-35 minutes, adding a little water or stock if required
- 6. Simmer until lentils are tender
- 7. Just before serving stir in lemon juice and season with salt and pepper
- Serve hot with toasted almonds, a dollop of natural yoghurt on top and rice, if desired.