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Lemony Lentils with roasted pumpkin and asparagus - a flavorful, healthy meal from Canberra Dietitians & Nutritionists. Perfect for a cozy dinner.
Ingredients
- 600g pumpkin, deseeded, skin left on and cut into wedges
- Cinnamon
- 1 leek thinly sliced
- 4 cloves of garlic crushed
- 4 celery stalks finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons fresh thyme
- 1 cup split yellow lentils
- 2 cups salt reduced vegetable stock
- 1 punnet of cherry tomatoes
- Juice of 1 lemon
- Asparagus spears
- Olive oil spray
- 4tbs pepitas
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