Garam Masala Mashed Pumpkin with Harissa Black Lentils

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

The earthy harissa-flavoured beluga lentils go so perfectly with the rich and creamy mashed pumpkin, which makes a nourishing and delicious meal to have on a cold winter day!
I prefer to make my own pumpkin puree by roasting them in oven until very soft, then simply process them into a puree. But you can use canned variety too. Black lentils are also known as beluga lentils since they resemble beluga caviar, the most prized of all caviar varieties. They hold their shape exceptionally well when cooked, very much like French lentils (aka Le Puy lentils). Feel free to use other types of lentils instead if you can't find them.

 

Garam Masala Pumpkin

Harrisa Black Lentil

1-1.2 kg Hokkaido pumpkin 1 tbsp Olive oil 1 Large garlic clove, minced 1 White onion, diced 1 tbsp Garam masala 1 tsp Cumin powder 1/2 tsp Kala namak black salt 100 g Coconut cream

250 g Organic black lentils 600 ml Water 1 tsp Kala namak black salt 1 tbsp Homemade harissa (more if you like it very spicy) 1 tbsp Pumpkin seed oil 1/2 tbsp Balsamic 1 Small red onion, peeled and thinly sliced 1 tbsp Chopped carrots 1-2 Garlic cloves, minced 2 tsp Fresh thyme sprigs, chopped 2 tbsp Chives, chopped plus more to serve Salt and pepper to taste Toasted pine nuts or hazelnuts to serve

1. Preheat oven to 200C/400F. Cut the pumpkin in half and scoop out the seeds using a spoon or an icecream scoop. Brush the inside with a little bit of olive oil and place in a baking tray. Roast for about 45 minutes, or until the flesh is very soft.
2. Meanwhile, cook the lentils. Place the lentils and water into a medium saucepan. Bring to a boil, add in black salt, then reduce heat and let simmer uncovered for about 20 minutes, or until lentils are cooked and almost no water remains.
3. Remove from the oven and let cool to the room temperature. Transfer the pumpkin flesh to a food processor and process until very smooth. Set aside.
4. Heat the olive oil in a medium saucepan over medium heat. Once hot, add the minced garlic and onion and cook until onions starts to caramelize, about 10 minutes. Add in garam masala, cumin powder and kala namak. Stir briefly. Add in coconut cream and pumpkin puree. Stir to mix everything together. Adjust the heat to low and cook for 1-2 minutes. Turn off the heat and keep warm.
5. Add harissa chilli paste, pumpkin seed oil, balsamic, sliced red onion, carrot, minced garlic,and the fresh herbs to the lentils. Toss to combine everything together and taste and season. To serve, spoon some mashed pumpkin on a plate and top with the spicy lentils. Drizzle some pumpkin seed oil atop. Add chopped chives, and toasted pine nuts over.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com