Ingredients & Nutritional Info
Method
Using a large saucepan, fry the onions in the Yorkshire Rapeseed Oil with Chilli & Spice over a gentle heat until soft.
Add the pumpkin and cook over medium heat for another couple of minutes, stirring continuously.
Add the lentils, stock, cumin, coriander and turmeric. Bring to the boil gradually over a medium heat, then put a lid on the pan, turn the heat down to low and simmer for about 30-40 minutes until the lentils are cooked and the pumpkin is tender.
Blitz / liquidise, season with salt and pepper and then add a little Yorkshire Rapeseed Oil with Chilli to flavour, according to your taste.
Try this... if pumpkins are out of season, this recipe works equally well if you use carrots instead.
