Description
This Spiced Roast Pumpkin and Lentils dish combines roasted pumpkin with protein-rich lentils, seasoned with warm spices for a comforting fall meal. It’s nutritious, flavorful, and can be served on its own or as a side, making it perfect for any occasion.
Ingredients
Scale
- 1 medium pumpkin (about 2–3 pounds), peeled and diced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth or water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Juice of 1 lemon (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the pumpkin using a sharp vegetable peeler. Be careful, as the skin can be tough!
- Cut the pumpkin in half and scoop out the seeds and stringy bits with a spoon.
- Dice the pumpkin into 1-inch cubes, keeping them uniform in size for even cooking.
- In a large bowl, toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper until well coated.
- Spread the pumpkin cubes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the rinsed lentils and vegetable broth (or water) to the saucepan, bringing it to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, until the lentils are tender but still hold their shape. Check occasionally and add more liquid if necessary.
- Stir in the ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, and season with salt and pepper to taste. Let it simmer for another 5 minutes to meld the flavors.
- Once the pumpkin is roasted, remove it from the oven and let it cool slightly.
- In a large mixing bowl, combine the cooked lentils and roasted pumpkin, gently folding them together to avoid breaking the pumpkin pieces.
- Optionally, add a splash of lemon juice for brightness and adjust seasoning as needed.
- Transfer the lentil and pumpkin mixture to a serving dish or individual bowls.
- Garnish with freshly chopped parsley or cilantro for color and freshness.
- For an extra touch, drizzle a little more olive oil on top before serving.
Notes
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to customize the spices according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes