Baked pumpkin with spicy lentils

Serves 4

Ready in 50 mins

2 800g pumpkins, such as buttercup,

deseeded and quartered

2 Tbsp extra virgin olive oil

1 tsp soft brown sugar

5 tsp ground cumin salt and ground black pepper, to taste 4 cloves garlic, crushed

2 onions, finely chopped

4 Tbsp tomato paste

23 tsp curry powder, to taste pinch of cayenne pepper (optional) 3 cups cooked le Puy or brown lentils, or 2 400g cans lentils, drained and rinsed 3⁄4 cup vegetable stock

To garnish natural yoghurt, runny

2 Tbsp chopped coriander leaves 2 Tbsp almond slivers, toasted

Method

Heat oven to 200degC fanbake. Place pumpkin quarters cutside up on a shallow roasting tray lined with baking paper for easy cleanup. Drizzle with a little of the oil then sprinkle with sugar, 1 tsp of the cumin, salt and pepper and bake until tender and golden (3540 minutes). While butternut or pumpkin is baking, heat remaining oil in a pot and cook garlic and onion gently until softened but not browned (8 minutes). Add tomato paste, curry powder, cayenne pepper, if using, and remaining cumin and stir for 12 minutes. Add lentils and stock, bring to a simmer and cook, uncovered, until thickened (about 10 minutes). Adjust seasoning to taste. To serve, transfer cooked pumpkin or butternut to 4 plates and divide hot lentil mixture over the top.

Drizzle with yoghurt and sprinkle with coriander and almond slivers.

Annabel says: French le Puy lentils are my favourite for dishes like this as they hold their shape and don’t get mushy. They are more expensive than other lentils, so if preferred you can use cooked brown lentils, or if you are in a rush, use canned ones.