Roast Pumpkin & Lentil Dip

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NUTRITIONAL INFORMATION (per serve)

ENERGY

662kj

CARBS

23g

CALORIES

158cal

SUGARS

3.4g

PROTEIN

14g

FIBRE

7.7g

FAT

1.5g

SAT. FAT

0.4g

SERVES 8

500g JAP pumpkin, washed and chopped into 2 cm chunks, with skin
2 cloves garlic, unpeeled
½ tsp salt
1 tsp each of cumin seeds, coriander seeds, fennel seeds
100g dried red lentils, rinsed several times
1½ -2 cups of vegetable stock
cracked pepper
squeeze of lemon

Preheat oven to 220C.

Place pumpkin and garlic on a baking paper lined oven tray and spray with oil.
Roughly grind spices and scatter over pumpkin with salt and bake for 20-30 minutes or until soft and golden.
Meanwhile, place lentils in stock in a saucepan and bring to a simmer.
Cook for 30 minutes or until lentils are soft, adding more stock if too thick.
Stir regularly once the mixture starts to thicken to prevent sticking and burning.
Drain lentils, add pumpkin, squeezed out garlic puree, pepper and pulse blend with a stick blender. Adjust seasonings and stir through juice.
Serve with raw vegetables.