Season: Autumn/Winter
Difficulty: Easy
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: pumpkin, tomatoes, garlic, carrots
Recipe source: Adapted from Bill Granger’s Bill’s Basics
Equipment
- metric measuring spoons and cups
- chopping boards & non-slip mats
- small frying pan
- mortar & pestle
- 1 medium knife
- potato masher
- casserole dish
- peeler
- scales
- wooden spoon
- serving bowls
Ingredients
- 1.5 kg pumpkin
- 750 g tomatoes
- 6 garlic gloves
- 1 small carrot
- 60 ml extra-virgin olive oil
- ½ teaspoon dried chilli flakes
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 1.25 l vegetable or chicken stock
- 180 g red lentils
- sea salt
- freshly ground black pepper
To serve
- yoghurt
- sumac
What to do
- Set out your ingredients.
- Preheat the oven to 180oC.
- Dry-fry the cumin and coriander, one at a time, over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
- Peel the pumpkin and cut into 3 cm cubes.
- Peel the garlic.
- Peel and chop the carrot.
- Quarter the tomatoes.
- Put the pumpkin, tomatoes, garlic and carrot in a large casserole dish, drizzle with olive oil and sprinkle with the spices. Season with salt and pepper.
- Cover the dish and bake for 1½ hours or until the vegetables are soft.
- Roughly mash the vegetables with a potato masher and stir in the stock. Put the casserole dish on the stove over medium heat and bring to the boil.
- Add the lentils and reduce the heat to low and simmer for 15 – 20 minutes until the lentils are tender.
- Ladle into bowls and serve with a dollop of yoghurt and a sprinkle of sumac.
