Name Pumpkin & Lemon Lentils


0.0/5 rating (0 votes)
  • Serves: 4
  • Complexity: easy
  • kcal: Sin-free on Green, 6 Sins on Original
  • Origin: Indian
Pumpkin & Lemon Lentils


  • 1 medium onion, chopped
  • 170g/6 oz red lentils
  • 710ml / 1 1/4 pt stock made with Vecon
  • 397g/14 oz pumpkin, diced
  • 3 tbsp lemon juice
  • grated rind of 1 lemon
  • 1 tsp freshly grated ginger
  • 2 level tbsp freshly chopped coriander
  • 1/2 tsp ground cumin
  • salt & ground black pepper
  • 1 bunch spring onions, finely chopped, to garnish

Place the onion and lentils into a large saucepan along with the stock. Bring to the boil and simmer for 15 minutes. Add the pumpkin, lemon juice and rind, ginger, herbs and spices and stir well. Bring back to the boil and simmer for a further 25-30 minutes until the pumpkin is tender. Season to taste and garnish with the spring onions before serving.

Add comment

Security code


Your best fast-food restaurant is