Champagne Lentil & Curried Pumpkin Hotpot
This hot pot is irresistibly hearty, perfect for those colder autumn days. Our Champagne Lentils are only available at our pop up Grain & Graze in Islington, London but our Puy or Beluga lentils would work beautifully in this recipe as well.
By Alex Mackay
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 250g Merchant Gourmet Simply Cooked Champagne Lentils (Puy or Beluga lentils would work just as well!)
- 90g Merchant Gourmet Simply Roasted Whole Chestnuts, sliced
- 900g pumpkin, peeled and diced
- 4 tbsp vegetable oil
- 1 large onion peeled and finely diced
- 4 cloves of garlic peeled and thinly sliced
- 360ml vegetable stock
- 4 tbsp tomato puree
- 1/2 tsp turmeric
- 1 tsp curry powder (add more if you like it hot)
- 1 head of corn, cooked & scraped or 1 small tin (120g approx)
- 2 tbsp toasted pumpkin seeds
- 25g of fresh coriander, leaves only
- Salt, sugar & curry powder to season
- Preheat your oven to 220c
- Toss the pumpkin with half the oil. Season with salt and curry powder. Roast the pumpkin, turning occasionally, for 20 minutes or until soft and caramelised
- Sweat the onion and garlic in a medium sized shallow pan with the remaining oil for 6-8 minutes until soft. Add 2/3 of the stock. Stir in the tomato puree, turmeric and curry powder
- Bring to the boil, lower the heat to medium then add the Champagne Lentils and corn. Simmer for 4 minutes. Take the pan off the heat. Leave to sit for 2 minutes
- Once cooked, take the pumpkin out of the oven. Puree 150g of the cooked pumpkin with the remaining stock. Stir the puree and pumpkin chunks into the Champagne Lentils. Warm through.
- Add hot water if the mixture begins to dry out, you want the texture of risotto. Season to taste
- Stir in half the coriander, sprinkle the rest over the top with the toasted seeds and sliced chestnuts. Serve
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