LCD Friendly
What You Need:
1/2 Jap pumpkin - cleaned and seeds out
3/4 cup water
1 tablespoon olive oil
sea salt
2 cups green lentils, rinsed
6 thick slices of fresh ginger, sliced like a thick coin
3 cloves of garlic sliced
2 whole star anise
12 cups / 3 litres water
1 teaspoon sea salt, plus more to taste
1/2 cup olive oil
2 brown onions, medium dice
1 leek chopped
1/2 fennel bulb, medium dice
1 red chilli
WHAT TO DO:
Preheat oven to 200 degrees celcius.
Oil and salt the pumpkin and roast cut side down (in a rimmed baking pan) with the 3/4 cup of water poured into the pan.
Roast until tender, about 35 to 45 minutes.
When cool enough, scoop out cooked pumpkin and set aside.
In the meantime combine the lentils, ginger, star anise, chilli and water in a large pot.
Bring to a boil and then gently simmer until tender, about 20 minutes.
Remove ginger and star anise and then add 1 teaspoon of salt.
Add olive oil, onion, leeks, fennel, garlic to pot
Bring to a simmer and cook covered over low heat until vegetables soften, about 20 minutes.
Add mashed pumpkin to the pot and stir well and simmer gently for another 10 minutes or so, allowing the flavors to blend.
Taste and adjust the seasoning here with more salt if needed.
Allow to cool slightly before serving.
Serves 4 - 6.
No comments:
Post a Comment