Sticky roasted pump­kin with pepi­tas & lentils

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $4.80 Time to make 50 min gluten free dairy free di­a­betes friendly

1 ta­ble­spoon maple syrup ½ tea­spoon ground cin­na­mon 1 tea­spoon ground cumin 1 ta­ble­spoon olive oil 800g Kent pump­kin, cut into

wedges, skin on 1 medium red onion,

finely chopped 2 cel­ery stalks, diced 2 gar­lic cloves, crushed 1 cup puy lentils, rinsed, drained 1 cup re­duced-salt

chicken stock 80g baby rocket 80g oil-free, store-bought

roasted cap­sicum, chopped 2 ta­ble­spoons toasted pepi­tas ¹⁄³ cup re­duced-fat fresh ri­cotta

1 Pre­heat oven to 180ºC. Line a bak­ing tray with bak­ing pa­per. Com­bine maple syrup, cin­na­mon, cumin and 2 tea­spoons of the olive oil in a large bowl. Add the pump­kin and toss to coat in spice mix­ture. Place on pre­pared tray. Bake for 35–40 min­utes, or un­til ten­der and golden, turn­ing half­way through cook­ing time. 2 Mean­while, heat re­main­ing oil in a medium saucepan over medium heat. Sauté onion and cel­ery for 5 min­utes, or un­til they are soft­ened. Add gar­lic; cook, stir­ring, for 1 minute, or un­til fra­grant. Add the lentils, stock and 1½ cups of water, and bring to the boil. Re­duce heat to low and sim­mer, par­tially cov­ered, stir­ring oc­ca­sion­ally, for be­tween 30–35 min­utes. Re­move lid for last 5 min­utes of cook­ing time, or un­til liq­uid has evap­o­rated and lentils are ten­der. 3 Spoon lentils onto a large serv­ing plate. Top with rocket, cap­sicum and pump­kin wedges. Sprin­kle with toasted pepi­tas and dol­lop with ri­cotta. Serve.

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