The nutritional panel for this recipe do not include accompaniments, like naan bread or crackers.
- 1 tbsp. olive oil
- 1 cup red lentils
- 1 cup vegetable stock
- 1 can crushed tomatoes
- 200g pumpkin, chopped
- 1 onion, diced
- 3 cloves garlic, crushed
- 3 tsp. ginger, crushed
- 1 tsp. cumin, ground
- 1 tsp. Garam masala
- Pinch chilli
- 1 tsp. turmeric, ground
- Heat olive oil in a small – medium pot. Sauté onion until softened on low heat, about 5 minutes.
- Add garlic, ginger, cumin, Garam masala, turmeric and a pinch of chilli. Stir for 30 seconds.
- Now add pumpkin, lentils, and stick, simmering for 20-30 minutes until pumpkin has softened.
- Serve with naan bread, rice crackers or crusty bread.
Servings: 4 Serving size:306g
|Average Serve||Average 100g|
|Energy||1020 kJ||332 kJ|
|244 Cal||79 Cal|
|Protein||15.4 g||5 g|
|Fat, total||5.3 g||1.7 g|
|- saturated||0.9 g||0.3 g|
|Carbohydrate||26.8 g||8.8 g|
|- sugars||7.7 g||2.5 g|
|Sodium||3300 mg||1080 mg|
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