Ingredients:

• 1 butternut pumpkin (about 1.4kg)
• 1 medium onion (124g)
• 1 clove garlic (2g)
• 1 cup red lentils (200g)
• 3/4 cup white quinoa (100g)
• 4 Tablespoon vegetable boullion (38g)
• 8 cups hot water (2 litres)
• 1 Tablespoon sea salt (13g)
• 1 teaspoon ground turmeric (2g)
• 1 teaspoon ground cumin (8g)
• 1 large brown onion (280g) for garnish

Method:

1. Wash and peel pumpkin, dice into 2cm chunks.
2. Peel and dice onion. Peel garlic and mince finely.
3. Heat a large saucepan over medium heat. Add 1 – 2 Tbsp water for braising, and cook the onion until transparent. Add the garlic and stir until cooked.
4. Add red lentils, quinoa, stock powder, water, salt, turmeric, cumin, and diced pumpkin.
5. Bring to boil, reduce heat and simmer 30 min. Lentils and pumpkin should start to break down.
6. Serve with coconut cream, roasted onion wedges, and fresh chopped herbs.

For roasted onions, take 1 large onion, peel, chop into wedges, place on a lined baking tray, drizzle a little olive oil over and bake at 180 for 30 – 40 min or till cooked.