Warm Lentil Pumpkin Dish with Chili Yoghurt & Herby Oil

Recipes
Written By Stephanie Rouillard

Enjoy a high-fibre Warm Lentil Pumpkin Dish with Chili Yoghurt & Herby Oil, perfect with delicious seasonal green vegetables. This recipe makes plant-based eating fun and tasty!

Warm Lentil Pumpkin Dish with Chili Yoghurt & Herby Oil

Warm Lentil Pumpkin Dish with Chili Yoghurt & Herby Oil
Yield: 4
Author:
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
Enjoy a high-fibre Warm Lentil Pumpkin Dish with Chili Yoghurt & Herby Oil, perfect with delicious seasonal green vegetables. This recipe makes plant-based eating fun and tasty!

Ingredients

  • 3 tins lentils or 1 cup raw brown lentils
  • 500g pumpkin, peeled and chopped
  • 20g pumpkin seeds, roasted
  • 60g coriander leaves, and extra to garnish
  • 2 tsp cinnamon, ground
  • 200g full-cream organic yoghurt
  • 1 tsp sriracha sauce, add more if you enjoy spice
  • 100ml olive oil
  • 1 garlic clove, crushed
  • Vegetable stock powder, reconstituted to make 3 cups stock liquid
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 200 degrees celsius. Lay out the pumpkin on a baking tray. Drizzle (about 50mls) of olive oil over the pumpkin and sprinkle over the cinnamon. Roast for about 30 minutes or until cooked and turning golden.
  2. If using dried lentils, cook according to packet instructions using the vegetable stock. Otherwise, for ease, you can use tinned legumes instead. Just a tip: home-cooked lentils in vegetable stock are a lot tastier than the tinned versions!
  3. While the pumpkin is cooking, make the chilli yoghurt. Mix the yoghurt, sriracha sauce, salt and pepper together. Add more sriracha sauce if you like your sauce spicy.
  4. Now made the herby dressing. Blend together the coriander (leaves and stalks), crushed garlic and remaining olive oil (about 50mls). Add in salt and pepper to taste.
  5. Toast the pumpkin seeds over medium heat on a pan for about 5 minutes. Remove the seeds as soon as you hear the first pumpkin seed pop. Take the seeds out of the hot pan when done to prevent them from burning. Set aside.
  6. When the pumpkin and lentils are ready, lay the lentils on a platter and place the pumpkin on top of the lentils. Drizzle over the chilli yoghurt and herby sauce. Garnish with extra coriander leaves and the toasted pumpkin seeds.

Recommended Products

Clean Vegetable Stock

Nutrition Facts

Calories

484.99

Fat

27.78 g

Sat. Fat

4.77 g

Carbs

45.06 g

Fiber

7.63 g

Net carbs

38.18 g

Sugar

8.38 g

Protein

19.64 g

Sodium

824.49 mg

Cholesterol

6.5 mg
winter, healthy, plant-based, high-fibre
dinner, lunch, side
Mediterranean
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Stephanie Rouillard
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