Making memories and a lentil pumpkin bowl: journey to wellness
Making memories and a lentil pumpkin bowl: journey to wellness
Sometimes you will never know the value of something,until it becomes a memory. —Dr. Seuss We are heading north. I am sitting in the passenger seat making small black spiders of writing in my journal. White lines in the road rush at me and recede. Some time back we crossed the 25th parallel and shed […]
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 medium size onions – sliced
- Glug extra virgin olive oil
- 3 cloves garlic
- 2 dried red chili – less or more to suit personal taste
- 1 large knob ginger – approx 2 thumb sizes – grated
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp coriander seeds
- 3 star anise
- 1 x piece cassia bark
- 1 x tin whole tomatoes
- 3 medium sized carrots – peeled and diced
- ¼ Jap pumpkin – peeled and cut in to chunks
- 1 mug red lentils
- 3 ½ mugs water
Method
- Sautee onions, garlic, chili and ginger in olive oil until soft and translucent. Add spices and stir for a few minutes until fragrant. Add remaining ingredients, bring to a boil and reduce heat for 40 to 45 minutes or until reduced. Keep an eye on the water level topping up if you need to.
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