· ½ jap pumpkin (approx. 1kg)
· 1 large sweet potato (approx. 500g)
· 1 tomato
· 1 large onion
· 1 ½ cups dried red lentils
· 1 Tbsp. chili powder
· 1 tsp. coriander powder
· 1 Tbsp. veggie broth powder
· 2 tsp. cumin powder
· Zest & juice of 1 lemon
· Olive oil
· Fresh thyme (or dried Italian herbs
Start by chopping pumpkin and sweet potato into cubes of approx. 1-2cm in diameter. Add to lined baking tray with a drizzle of olive oil and place in the oven to roast for 20 minutes.
Whilst waiting, thoroughly rinse the lentils.
Finely dice the onion. Add to a large pot with a drizzle of olive oil. Cover and leave to simmer for 3-5 minutes, stirring occasionally. Add red lentils to pot, with chopped tomato, herbs, spices, veggie broth and 1.5L water. Cover and leave to simmer for 15 minutes. Then add the roasted pumpkin & sweet potato to pot, with lemon juice and zest. Stir well and leave to cook for a further 5 minutes.
To serve, dish into bowls and drizzle with more lemon juice and fresh herbs.
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