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Vegan Pumpkin, Carrot and Red Lentil Spread Recipe

The combination of roasted pumpkin, carrot and shallot and cooked red lentils makes for a delicious plant based spread. Serve this sunshine-coloured, carotene-rich spread the same way you would serve hummus, or thin it to your preferred consistency with hot water or vegetable broth to make a red lentil and roasted pumpkin and carrot soup.

Posted by: michael
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

2

Courses etc.

Lunch Box
Nibbles and Snacks
Recipes for kids
Side dishes
Starters

You will need

IngredientAdd
120g red lentils More products
500g pumpkin, canned or fresh More products
2 small carrots More products
2 small shallots, halved More products
2 cloves garlic, peeled More products
3 tbsp extra virgin olive oil More products
1 tbsp turmeric powder More products
1/2 tsp cumin powder More products
1/2 tsp hot paprika powder More products
juice of 1 lemon More products
sea salt to taste More products
pepper to taste More products
sprinkle of toasted sesame seeds (optional) More products
fresh parsley to serve OR More products
fresh coriander to serve

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Cook red lentils in a saucepan of boiling water with a little salt for approx 15 minutes, then drain thoroughly.
  • Peel and cut pumpkin (if using fresh) and carrot into small cubes.
  • Put carrot and pumpkin cubes on baking tray lined with baking sheet.
  • Add halved shallots and peeled garlic cloves, drizzle with 1 tbsp of olive oil, sprinkle with turmeric powder.
  • Bake until soft, approx 20 mins at 180 degrees Celsius.
  • Once cooled, put the vegetables and red lentils into a blender or a food processor, add cumin, paprika, lemon juice, salt, pepper and rest of the olive oil.
  • Process into a paste and serve with our Homemade Vegan Gluten Free Herb Bread or raw vegetable sticks, or crackers.

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