Yellow lentil & pumpkin risotto | The Vegan Society

Ingredients

• 1 butternut squash, cut in half lengthways
• 2 tbsps oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp cumin
• ¼ turmeric
• ½ tsp smoked paprika
• 1-2 cups water or vegetable stock
• 150g yellow lentils
• 1 tsp salt
• Black pepper
• 165ml coconut milk