Recipe 14/52
Meat Free Monday is a favourite day of mine, I do love a veggie meal and what better excuse? This one is hearty and filling and would go even better with a naan or flat bread to mop up the sauce. I changed the original recipe a bit as it was for 6 people, and I didn't have some of the things needed, but that didn't stop it tasting delicious!
Ingredients
1 onion, finely chopped
2 cloves garlic, crushed
1 celery stalk, finely chopped
300g pumpkin/squash
1 teaspoon turmeric
1/2 teaspoon cinnamon
100g red lentils
400g tin chickpeas (drained)
Passata (enough to add liquid to the dish, go by what you think you need)
Chopped parsley
Chopped coriander
1 liter veg stock
Heat up a large heavy based saucepan and add oil and the onion, cook onion till it is golden and softening and then add garlic, celery, and spices, cook for a few more minutes at a lower heat.
Add the lentils, chickpeas, passata and coriander, cook for about 15 minutes on a low heat, stirring occasionally.
Chop up the pumpkin then add it to the mix with the stock, simmer for about 30 minutes with the lid on, check on it and give it a stir from time to time.
Once the pumpkin is cooked you can serve it up. Try it with some flat bread to mop up the juices!
Recipe adapted from River Cottage Veg Everyday book.
Meat Free Monday is a favourite day of mine, I do love a veggie meal and what better excuse? This one is hearty and filling and would go even better with a naan or flat bread to mop up the sauce. I changed the original recipe a bit as it was for 6 people, and I didn't have some of the things needed, but that didn't stop it tasting delicious!
Ingredients
1 onion, finely chopped
2 cloves garlic, crushed
1 celery stalk, finely chopped
300g pumpkin/squash
1 teaspoon turmeric
1/2 teaspoon cinnamon
100g red lentils
400g tin chickpeas (drained)
Passata (enough to add liquid to the dish, go by what you think you need)
Chopped parsley
Chopped coriander
1 liter veg stock
Heat up a large heavy based saucepan and add oil and the onion, cook onion till it is golden and softening and then add garlic, celery, and spices, cook for a few more minutes at a lower heat.
Add the lentils, chickpeas, passata and coriander, cook for about 15 minutes on a low heat, stirring occasionally.
Chop up the pumpkin then add it to the mix with the stock, simmer for about 30 minutes with the lid on, check on it and give it a stir from time to time.
Once the pumpkin is cooked you can serve it up. Try it with some flat bread to mop up the juices!
Recipe adapted from River Cottage Veg Everyday book.