Get ready for another Gluten-Free, Vegan experiment! I am working on some recipes to further fuel my pumpkin obsession (as if it needed any fodder! HA!). This recipe popped into my brain on Friday. I meant to add some chopped apples to the mix, but forgot. Next time, I will definitely be adding them. All in all, not a bad first attempt. The flavors could use a bit more honing, and I think fresh pumpkin would have a better flavor profile than canned. Either way, this recipe is packed with protein, iron, and lots and lots of fiber! Bon Appetit!
Pumpkin Curry Lentils
(Gluten-Free, Vegan)
Serves: 4
- 1 cup Green Lentils
- 1/2 tsp Turmeric
- 2 cups Water
- 1 1/2 Tblsp Extra Virgin Olive Oil
- 2 stalks Celery, chopped
- 2 Carrots, chopped
- 1 cup chopped Yellow Onion
- 4 cloves Garlic, minced
- 1 Tblsp Curry Powder
- 1/2 tsp Cumin
- 1/2 cup frozen Peas, defrosted
- 1/2 cup Pumpkin Puree
- Sea Salt and Black Pepper, to taste
- In a medium pot, combine Lentils and Water and bring to a boil.
- Reduce the heat to low, add the Turmeric, cover and simmer until tender, 30-45 minutes.
- In a large skillet, saute onion in oil until it begins to brown.
- Add the celery and carrots, and saute until soft.
- Remove from heat, add garlic and spices.
- Reduce heat and return skillet to the burner.
- Add the pumpkin and cooked lentils.
- Adjust seasonings to taste.
I am really surprised that there are no pumpkin soup recipes (well, other than the halloweeny one with tomatoes - I was scared enough to try plain pumpkin soup.)
ReplyDeleteI love lentils though so I might just have to try this. I am finally cooking again and enjoying it (which is totally different than cooking because you have to.)
I have a bag of lentils just staring at me every time I open the pantry. Now I know exactly what I want to do with them. ;) I knew there was a reason I was holding out. ;)
ReplyDeleteI am perplexed by my own pumpkin thing. I am a savory person by nature, not a sweet person. However, when it comes to pumpkin I only like sweet items, nothing savory. I made GF Girl's pumpkin soup and had to give all of it away, so sad but true. Still planning to send you a recipe to work on converting, maybe later today. Oh and will we see the pumpkin latte ice cream here soon? And, do you know if the the pumpkin latte at Starbucks is GF? Full of questions this am. . .
ReplyDeleteA divine dinner: so tasty & healkthy at the sma time too!
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