Lisa's Lemony Lentils

Serves 4

WHAT YOU NEED:
600g pumpkin, deseeded, skin left on and cut into wedges
Cinnamon
1 leek thinly sliced
4 cloves of garlic crushed
4 celery stalks finely chopped
2 teaspoons ground cumin
2 teaspoons fresh thyme
1 cup split yellow lentils
2 cups salt reduced vegetable stock
1 punnet of cherry tomatoes
Juice of 1 lemon
Asparagus spears
Olive oil spray
4tbs pepitas
 
WHAT YOU DO:

1. Preheat the oven to 200C. Line a baking tray with baking paper and lightly spray with olive oil. Place the wedges of pumpkin on the tray and spray with oil. Sprinkle the pumpkin with cinnamon and roast for 30 min or until the pumpkin is golden and tender.
2. Meanwhile, spray a heavy saucepan with olive oil and set to a medium heat. Cook garlic, leek and celery until softened. Add cumin and thyme and stir until aromatic.
3. Stir through the lentils and add stock and juice from ½ a lemon. Bring to the boil and simmer for 25 min until lentils are tender. Slice the other half of the lemon and place in the pot to heat through.
4. Steam asparagus and drain.
5. Serve lentils on a plate with the roasted cinnamon pumpkin, asparagus spears, sliced cherry tomatoes and pepitas (pine nuts or cashews also work well)