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Lentils with pumpkin, caramelised onion, and zhoug

This recipe emerged out of the winter of outdoor socialising when I was endlessly looking for warming and comforting food (that didn’t involve chips or chocolate) to eat while I waited for my toes to regain some feeling.  I no longer have to risk hypothermia to see my friends, but this has remained a great favourite ever since.  Like many things with pumpkins, a spoonful of zhoug and a dollop of yogurt are particularly good. If you add extra stock, it makes a very good soup.

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Plant-Based
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Vegetarian
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Gluten Free
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Ingredients
  • 200g small lentils  
  • A pinch of whole coriander, cardamom seeds, and black peppercorns
  • 500g pumpkin, peeled and cut into 1cm cubes
  • 1 large red onion, sliced thinly with the grain
  • Stock
  • 4 teaspoons olive oil
  • Zhoug – optional
  • Skyr* – optional
  • Salt and pepper

*Unless I am having a totally LCD day, I use Greek Yogurt instead

Zhoug

  • A large handful of parsley and /or coriander
  • 2 hot green chillies
  • A pinch of ground cumin
  • A smaller pinch of ground cloves and cardamom
  • A pinch of salt
  • One crushed clove of garlic
  • 2 tablespoons / 30g olive oil
  • 2 tablespoons water


Blitz them all together in a food processor



METHOD

The Onions:

  1. Heat 1 teaspoon of the olive oil in a sauté pan on a medium heat.
  2. Put the onions in a largish bowl and add two teaspoons of oil with a good pinch of salt.  
  3. Mix really well with your hands to make sure that the onion is completely coated with oil.  
  4. Add them to the pan, wait till they start to sizzle, and then turn down the heat. When the onions start to soften and release their juices – about 10 minutes – turn the heat up slightly for another 10 minutes or so. Stir them from time to time.  

The Lentils:

  1. Put the lentils in a saucepan, add the whole spices, and cover with plenty of water.
  2. Bring them to the boil, and then turn down the heat and simmer for 20 – 30 minutes until soft but still firm.  
  3. Drain and add a pinch or two of salt.  You can do this in advance and keep them in the fridge.


The Pumpkin

  1. Put the diced pumpkin in a bowl; add a good few grindings of salt and pepper and the remaining teaspoon of olive oil.
  2. Mix really well to coat the cubes, and add to the onion when it starts to colour.
  3. Cook for about five minutes, allowing the onion to continue caramelising, and then add just enough stock to cover.
  4. Simmer till the pumpkin is cooked, and then add the lentils.  
  5. Heat through for a couple of minutes, adjusting the seasoning if necessary.
  6. Serve with a teaspoon of zhoug and a dollop of skyr.

Diva notes.

Preparing the pumpkin:

It takes serious muscle to peel and chop a pumpkin.  Think of it as free gym, and use a substantial peeler and a very sharp knife. If you live with someone larger and stronger than you, give the job to them.

If you eat a lot of pumpkin and you don’t already live with a hunk, you might consider investing in one. There are worse reasons for picking a life partner.

Zhoug

Do not attempt to make this by hand – the spices need to be extremely well melded together with the parsley and coriander or they sit gratingly on the surface.

You can make it in advance  – it keeps very well in the fridge.



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