Red Split Lentil & Pumpkin Stew
A quick & easy recipe that can be prepared in the morning, popped into the slow cooker so the whole family can come home to a delicious hearty vegetarian stew. Pumpkin is high in fiber, potassium, Vitamin C and an excellent source of carotenes which exert a protective effect against many cancers and heart disease. Foods high in carotenes also appear to offer protection against Type 2 diabetes.
1 cup red split lentils (can be soaked overnight for easier digestion)
1Kg pumpkin, chopped
1 T butter & 1 T coconut oil
1 onion, finely diced
2-3 gloves of garlic crushed
1 T freshly grated ginger
1-2 T curry paste (I use tandoori paste)
Optional extras: kale leaves or carrots (to bulk up)
To serve: Coriander and Yoghurt to serve
In a small frying pan saute the onions in the butter & coconut oil under softened and caramelized - use low heat. Add the garlic, ginger and curry paste and lightly cooke for a few minutes. Put in a slow cooker with all other ingredients, turn on low and leave for around 8hrs. Serve with coriander and fresh baby spinach leaves and yoghurt.