A one pot wonder meal to keep you warm and cozy as the weather turns. I used whole blond lentils here for more of a hearty, stew-y vibe, but split lentils also work. Cooking times will vary so follow package instructions.
- Knob coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1 tablespoon freshly grated turmeric (or 1 teaspoon turmeric powder)
- 3 cups squash or pumkin, peeled, seeded and cubed
- 1/2 tablespoon garam masala powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1 cup lentils, soaked for 30 mins to an hour, or overnight
- 1 + 1/2 cups coconut milk
- 4-5 cups organic vegetable stock
- Salt + Pepper, to taste
- Fresh cilantro, lemon wedges + nigella seeds, to serve
- Melt coconut oil in a heavy bottomed pot over medium heat. Add onion, garlic, ginger and turmeric and sautée until soft. Add a touch of water if it gets too dry. Add in pumpkin and spices and stir to combine.
- Drain and rinse the lentils, then add to the pot and stir to coat. Add coconut milk and enough vegetable stock to cover, stir to combine. Bring to a boil then reduce to a simmer and cover until lentils are soft, about 35-40 minutes. Remove the lid and stir, if it’s too thick add a bit more stock until desired consistency. Keep as is, or blend partially using a immersion blender, you’re choice! I like the texture somewhere in between so I don’t blend until smooth, but rather leave it chunky. Season to taste.
- Serve warm with a squeeze of lemon and fresh cilantro.