How to Make a Pumpkin and Yellow Lentil Tagine

This dish looks and tastes like sunshine, with beautiful yellow and orange hues of pumpkin and yellow lentils in a ginger- infused broth. Serve with rice or flatbreads to make this into a complete protein, wholefood vegan meal.

Serves: 4 -6 | Prep time: 10 minutes | Cook time: 35 minutes

Ingredients:

• 1 Cup Yellow Split Peas or Lentils
• 2 Tbsp Olive Oil
• 1 White Onion, chopped
• 2 Cloves Garlic
• 1 Cup Chicken or Vegetable Broth
• 1 inch piece Fresh Ginger
• 1 Green Chili, chopped
• 2 Tbsp Tomato Paste
• 1 tsp Turmeric
• 1/2 tsp Ground Cardamom
• Pinch Cinnamon
• 2 tsp Honey
• 5 Chopped Dried Apricots
• ¼ Jap Pumpkin
• Salt and Pepper
• ½ lime

Yogurt, Coriander leaves, and Red Chili Flakes, to Serve:

1. Soak the yellow split peas overnight or for 6-8 hours, then drain.
2. De-seed and skin the pumpkin and slice into 1-inch pieces.
3. Heat a tagine or deep dish frying pan to medium and sweat the onion in the oil until softened, about 5 minutes. Add the garlic and sauté for another minute.
4. Add the broth to the pan, along with the ginger, chilli, tomato paste, turmeric, cardamom, cinnamon, honey and chopped apricots.
5. Take the yellow split peas and add them to the pan, cover and cook for 10 -15 minutes.
6. Place pumpkin slices on top, cover and cook for about 15 minutes, and then spoon some sauce over the pumpkin slices, cover and cook for another 10 minutes.
7. Just before serving, squeeze over the juice of ½ lime and check for seasoning again, adding some sea salt flakes to finish.
8. Serve 1-2 pumpkin slices with some lentils and sauce spooned over, a dollop of yogurt, fresh coriander and chili flakes.

Notes:

• The pumpkin in this dish can be cut into cubes, which gives the dish more of a curry consistency, or into wedges as I did, with the lentils spooned over.
• Yellow Split Peas and Red or Yellow Lentils are interchangeable in this recipe, but the split peas might require 10-15 extra mins cooking time. Check to see they are almost tender before adding the pumpkin.
• Use Coconut Yogurt to make this dish Vegan.

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Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten, and her own food blog, www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare. Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).