Creamy lentils and pumpkin with ginger and cumin from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 101) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkins, and vegetable stock for chicken stock.

  • Pimlicocook on December 14, 2022

    I made this in a pressure cooker and it was quick, delicious and perfect for another cold day. Fried the butternut squash in olive oil and then added the onions for a few minutes, and followed the rest of recipe, cooking on high for 5 minutes. I made a quarter of the recipe and it was a bowl for one on its own; I would add more lentils next time and serve with a grain (as suggested). Would definitely make again.

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