1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 tablespoon olive oil
800g Kent pumpkin, cut into wedges, skin on
1 medium red onion, finely chopped
2 celery stalks, diced
2 garlic cloves, crushed
1 cup puy lentils, rinsed, drained
1 cup reduced-salt chicken stock
80g baby rocket
80g oil-free, store-bought roasted capsicum, chopped
2 tablespoons toasted pepitas
1/3 cup reduced-fat fresh ricotta
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Combine maple syrup, cinnamon, cumin and 2 teaspoons of the olive oil in a large bowl. Add the pumpkin and toss to coat in spice mixture. Place on prepared tray. Bake for 35–40 minutes, or until tender and golden, turning halfway through cooking time.
Step 2
Meanwhile, heat remaining oil in a medium saucepan over medium heat. Sauté onion and celery for 5 minutes, or until they are softened. Add garlic; cook, stirring, for 1 minute, or until fragrant. Add the lentils, stock and 1 1/2 cups of water, and bring to the boil. Reduce heat to low and simmer, partially covered, stirring occasionally, for between 30–35 minutes. Remove lid for last 5 minutes of cooking time, or until liquid has evaporated and lentils are tender.
Step 3
Spoon lentils onto a large serving plate. Top with rocket, capsicum and pumpkin wedges. Sprinkle with toasted pepitas and dollop with ricotta. Serve.
Keywords: Pepitas Recipe