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  • Pumpkin, Spiced Lentils & Pine Nuts
  • lemongrass ginger paprikamain mealsspice blendsturmeric ginger cumin

Pumpkin, Spiced Lentils & Pine Nuts

Pumpkin, Spiced Lentils & Pine Nuts


  • 250g green lentils
  • 70g pine nuts
  • 1 butternut pumpkin, peeled and cubed
  • 3 tbsp olive oil
  • 1 red onion, sliced
  • 1 tbsp of  Turmeric, Ginger & Cumin Spice Blend
  • ½ tbsp of Lemongrass, Ginger & Paprika Spice Blend
  • 2 garlic cloves, crushed
  • 400g canned tomatoes, chopped
  • pinch of sugar
  • 1 bunch parsley, chopped
  • ½ bunch coriander, chopped
  • 125g crumbled feta


  1. Preheat the oven to 190C.
  2. Wash the lentils and put them in a pot with plenty of water
  3. Bring the pot to a boil, and add a pinch of salt. Cook for 20 mins or until tender (but not falling apart)
  4. Cube the butternut pumpkin, toss with with olive oil. Spread the cubed pumpkin on a shallow baking pan and sprinkle with a pinch of salt. Roast for 30 minutes.
  5. While the pumpkin is roasting, slice the onions and cook them in the remaining olive oil over low heat for 5 minutes without browning, then add the spice blends and some salt and cook for a minute longer, stirring consistently.
  6. Add half of the chopped parsley and coriander and mix well
  7. Plate the cooked spiced lentils and add roasted pumpkins on top.
  8. Top with crumbled feta and a sprinkle of pine nuts.

Serves 4 to 6

*Serve with rice or potatoes, the choice is limitless!

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid


  • Wenona Lok
  • lemongrass ginger paprikamain mealsspice blendsturmeric ginger cumin