roast pumpkin + lentil stew

Serves 4

Ingredients

500g pumpkin, cubed

olive oil

celtic sea salt + cracked black pepper

onion, diced

1/2 teaspoon tomato paste

1/4 teaspoon chilli flakes

1/2 cup green lentils

1/2 cup chickpeas

green capsicum, diced

3 cloves garlic, minced

1 cup hot filtered water

lemon

dried mint, for garnish

sumac, for garnish

Method

1. Place pumpkin on a roasting tray and coat with olive oil and seasoning. Roast for approximately 30 minutes or until starting to caramelise
2. In a medium pot, saute onion in olive oil
3. Stir through tomato paste and chilli flakes
4. Stir through lentils and chickpeas
5. Stir through capsicum and garlic until garlic gains a bit of colour
6. Add water, juice from lemon and season to taste. Cook until lentils are cooked
7. Stir through roast pumpkin and garnish with dried mint and sumac

Notes
To create more of a soup, you can add an extra cup of hot filtered water and serve with gluten free bread.

roast pumpkin + cranberries with red quinoa

Serves 4

Poppy cooks...

1. Cook
   1 cup red quinoa with
   3 cups of filtered water in a rice cooker or on the cooktop.
   
   
2. Preheat oven to 180°C.
   
   
3. On a baking tray, combine
   2.5 cups pumpkin, diced,
   1/2 red onion, finely diced and
   2 cloves garlic, minced,
   olive oil (enough to coat vegetables),
   2 teaspoons manuka honey,
   generous pinch of celtic sea salt + cracked black pepper,1/8 teaspoon ground ginger and
   1/8 teaspoon curry powder.
   
   

   

   
   Preparing ingredients in the roasting tray
   

   
   

4. Place in the oven and roast for 30 minutes or until the pumpkin and garlic are golden.
   
   
5. To serve, combine roasted ingredients with the cooked quinoa,
   1/2 cup dried cranberries and
   2 tablespoons parsley, chopped.