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Member recipe

Lentil stuffed pumpkin

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Cooking time

Prep: 10 minutes Cook: 40 minutes


Serves 2

Spicy lentil curry in roasted pumpkin

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  • 1 chilli
  • 1 red pepper
  • 1 baby pumpkin
  • 1 tsbp curry powder
  • 2 garlic cloves
  • 80g spinach
  • 2 tomatoes
  • 160g lentils
  • coconut powder
  • dried parsley


  1. Cook red lentils in water (this will take 25 min).Cut baby pumpkin in half and take out pulp. Put some salt and oil over the halves and put them in the oven 220/gas mark 7 for 40 min (turning half way)

  2. Meanwhile dice the tomatoes and chop up the pepper.

  3. After the lentils have been in for 25 min remove them from the pan. Cook the garlic (crushed) and curry powder for a minute. Add the red pepper, tomatoes, coconut powder, lentils (which should be in about 200ml worth of water , if not top up water as appropriate). Simmer all of these for 15 min. Add frozen spinach when 10 min remaining.

  4. Get the pumpkin out and put the lentil mix in. It will probably make enough to fill the middle a couple of times for each portion.

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