This recipe was in Body + Soul magazine on the weekend and I made a few tweaks to give it extra flavour and a nutrient boost. Full of betacarotene (vitamin A), iron and protein to keep you full, it also contains potent antioxidants and anti-inflammatories perfect for strengthening your immune system, especially with the cooler weather setting in.
I served this plain however if you want to bulk it up I recommend adding quinoa or brown rice.
Ingredients: Serves 4
1 tbsp olive oil
1 large red onion, finely chopped
2 garlic cloves
1 tbsp finely grated fresh ginger
2 tsp mustard seeds
2 tsp ground turmeric
2 tsp cumin seeds
700g Kent pumpkin, de-seeded, drizzled in olive oil and roasted in the oven for 30-40 minutes on 180 degrees (roasting makes the pumpkin taste sweeter and richer)
1 cup red lentils, rinsed, soaked and drained
400g tin of diced tomatoes
2 cups salt reduced organic vegetable stock
150g green beans, trimmed and sliced
1 zucchini, halved, thickly sliced
1/4 cup of cashews, coarsely chopped
1/2 cup natural, goat's or sheep's yoghurt
baby coriander leaves to serve
Heat oil in a saucepan over medium-low heat. Cook onion, stirring occasionally for 5 minutes until soft. Add garlic, ginger, mustard seeds, turmeric and cumin. Cook, stirring for 1-2 minutes or until aromatic. Pull pumpkin out of the oven and remove skin, cutting into 2cm square pieces and adding to the saucepan, stir and cook for 1 minute until coated.
Add lentils, tomato, stock and bring to the boil. Reduce heat to low and simmer, partially covered for 15 minutes. Add beans, zucchini and cashews and simmer for 5 minutes until beans and zucchini are tender crisp.
Serve alone or on top of quinoa or brown rice (cooked as per directions). Season and top with plain yoghurt and sprinkle with coriander.
These recipes come from my Grandmother who is the love and inspiration of my life and hands down, the best cook in the whole world. Some recipes I've tweaked to make into a healthier version, others I've left for you to enjoy as a treat.