Lentil and mushroom stuffed pumpkin

Gluten-free              Dairy-free                 Vegeterian

 

Ingredients

  • 1 small cooking pumpkin
  • ½ cup lentils rinsed
  • ½ cup chopped mushrooms
  • 1½ cups (360 ml) vegetable stock
  • 1 white onion finely chopped
  • 2 garlic cloves crushed
  • 50 g of chopped coriander or any other preferred fresh herb
  • ¼ teaspoons paprika
  • ½ teaspoon cumin
  • 2 tablespoons olive oil
  • Fine sea salt and pepper to taste

Method

Start by washing the pumpkin thoroughly and then drying it with a cloth. Place the pumpkin on its side and cut off the top to use as a lid. Use a spoon to remove the seeds and fibres.

Using a brush rub the pumpkin (skin, cavity, plus the ‘lid’) with 1 tablespoon of avocado oil. Season the inside with fine sea salt and pepper and place on top of a baking sheet lined with parchment paper with the top on a side. Preheat the oven to 190C/180 fan. Roast the pumpkin in the centre for 40 minutes. It will have juice inside keep it aside for later use. While the pumpkin is roasting prepare the filling mixture.

Saute the chopped onions and garlic for three minutes, then add the mushroom mix well. Add the lentils pour the stock and cook until it’s ready. Add the spices, salt and pepper to taste.

Once the pumpkin is cooked stuff the pumpkin with the filling mixture and cover with the ‘lid’. Serve with extra chopped fresh herbs or any seasonal greens.

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