The combination of ingredients used in this recipe makes for a delicious plant-based spread, perfect for a Summer spread. Serve this brightly-coloured spread, plentiful with carotene, as you would hummus, or add vegetable stock for tasty soup.
Vegan | Vegetarian | Gluten free
Cuisine British | Skill Level Newbie | Time 30-60 mins | Serves 2
- 120g red lentils
- 500g pumpkin, canned or fresh
- 2 small carrots
- 2 small shallots, halved
- 2 cloves garlic, peeled
- 3 tbsp extra virgin olive oil
- 1 tbsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp hot paprika powder
- juice of 1 lemon
- sea salt to taste
- pepper to taste
- sprinkle of toasted sesame seeds
- fresh parsley or coriander to serve
Method
- Cook the red lentils in a saucepan of boiling water with a little salt for approx 15 minutes, then drain thoroughly.
- Peel and cut the pumpkin (if using fresh) and the carrot into small cubes.
- Put the carrot and pumpkin cubes on baking tray lined with a baking sheet.
- Add the halved shallots and peeled garlic cloves, drizzle with 1 tbsp of olive oil and sprinkle with turmeric powder.
- Bake for approx 20 mins, until soft, at 180 degrees Celsius.
- Once cooled, put the vegetables and red lentils into a blender or a food processor, add the cumin, paprika, lemon juice, salt, pepper and the rest of the olive oil.
- Process into a paste and serve with a nice sourdough bread or raw vegetable sticks, or crackers.
