Serves 4  

Ingredients

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 garlic gloves, minced

2 tsp cumin, ground

2 tsp curry powder

1 kg pumpkin, diced

150g red lentils

400ml tin coconut milk

600ml stock, or water

2 kaffir lime leaves, optional

1 lime, juiced

salt, to taste

yoghurt, to serve

pumpkin seeds, to serve

1.

Prepare all the ingredients. Deseed and skin the pumpkin.

2.

Heat a large Le Crueset French Oven over medium-high heat. Add oil. Add onion and carrot and saute for 5 minutes or until softened. Add the garlic and spices and saute until fragrant.

3.

Add pumpkin, red lentils, coconut milk, stock/water, kaffir lime leaves. Stir and bring to the boil.

4.

Reduce heat to low and simmer for 15-20 minutes or until the lentils and pumpkin are soft. Add lime juice and salt to taste.

5.

Serve in bowls, top with yoghurt and pumpkin seeds.