I’ve been eating a lot more vegetarian meals lately and my digestive system has been thanking me for it. While I’m not a vegetarian, the health benefits I’ve been getting by eating meatless meals have been such that I’ve been unenthusiastic about meat dishes.
Eating more vegetarian meals has also given me the chance to be a little more creative in the kitchen. Cooking without meat and making meals that will be accepted by all members of the family is a little more challenging than just bunging a chop under the grill.
The flavours, however, are more diverse and exciting and for that reason it’s worth the extra effort.
I served this dish with cous cous, but if want a less carby meal, try quinoa instead. If you like a bit of heat, add some chilli with the spices – as I serve this to the little fella, I keep the chilli out.
1 onion, finely diced
2 cloves of garlic, crushed
2 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. cardamom
1 – 2 cups of pumpkin, diced
1 1/2 cups of vegetable stock (extra if needed)
1 Tbsp. tomato paste
1 1/2 cups of cooked chickpeas or one tin drained and rinsed
4 tomatoes chopped or 1/2 tin of chopped tomatoes
1/3 cup red lentils, rinsed
cous cous, yoghurt and fresh coriander to serve
- In a fry pan, sauté the onion in a little oil or butter over medium heat until soft. Add the garlic and spices and fry for a few more seconds until fragrant.
- Add the stock, tomato paste, chickpeas, pumpkin, lentils and tomatoes. Bring to the boil and then simmer covered for 15 minutes until lentils and pumpkin are soft.
- Check halfway through cooking and add more stock as needed so that the lentils cook and it doesn’t dry out and catch.
- Serve with cous cous and top with yoghurt and chopped coriander.
Have you read these posts?
- honey roasted pumpkin risotto
- savoury pumpkin pie
- roast pumpkin and feta pasta
- mini muffin-tin pumpkin quiches
- Roast Pumpkin and Feta Salad