Company logo
Green head login icon
Green delivery truck icon FREE UK Mainland Delivery over £49
Green shop front icon 12,000+ products - Shipping worldwide since 1963
Rated "Excellent" by our customers
Trustpilot
Rated "Excellent" by our customers
Trustpilot

Search recipes

Filter your search:











Search tips...

Rated excellent by our customers
Trustpilot
A banner showing selection of sunscreen products
A banner showing nuts and seeds

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 Available only in our Edinburgh shops 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.

Please rate this recipe and/or send us your comments or questions

Write a review

E-mail:

Shopping List

Picture of Red Split Lentils
Red Split Lentils
Real Foods
Picture of Carrots ORGANIC
Carrots ORGANIC
Real Foods
Picture of Shallots ORGANIC
Shallots ORGANIC
Real Foods
Picture of Garlic ORGANIC
Garlic ORGANIC
Real Foods (each)
£1.10
Picture of Turmeric Haldi
Turmeric Haldi
Real Foods
Picture of Ground Cumin Seeds ORGANIC
Ground Cumin Seeds ORGANIC
Real Foods
Picture of Paprika Powder ORGANIC
Paprika Powder ORGANIC
Real Foods
Picture of Lemon ORGANIC
Lemon ORGANIC
Real Foods (each)
£0.70
Picture of Fine Sea Salt
Fine Sea Salt
Real Foods
Picture of Ground Black Pepper
Ground Black Pepper
Real Foods
Picture of Natural Sesame Seeds
Natural Sesame Seeds
Real Foods
Picture of Fresh Flat Parsley ORGANIC
Fresh Flat Parsley ORGANIC
Real Foods (1pack)
£1.90
Picture of Pumpkin Puree Vegan
Pumpkin Puree Vegan
America's Finest (425g)
£3.39