Brown Lentils with Rosemary and Roasted Pumpkin - Australian School of Meditation & Yoga | ASMY

Brown Lentils with Rosemary and Roasted Pumpkin

 

Sharma cooked this delectable dish last ‘Mantras on the Mount’ kirtan evening at Mt Gravatt.  It was such a cold night and this dish was warming, nourishing and satisfying great for winter.  It can be served as a main meal or a side salad.

Ingredients

  • 185 g (1 cup) of Green/brown lentils
  • 2 Table spoons of Lemon juice
  • Sea salt & cracked pepper
  • 1/4 of a small pumpkin
  • A sprig of Rosemary
  • Ghee or Olive oil for baking
  • 1/2 a cup of Coriander or Parsley
  • 1/2 a Red onion
  • 100 g Feta cheese (crumbled)

Method

Chop pumpkin, place in baking tray, sprinkle with Rosemary, add a generous amount of Ghee or Olive oil, bake at 200C until tender.

Bring lentils to boil in 1 1/2 cups of water, reduce heat, simmer for 20-30 mins or until tender. Strain.

Gently mix ingredients together in a serving bowl, top with crumbled feta.

For a cool summer version of this dish, replace pumpkin with a fresh Lebanese cucumber (diced), replace Rosemary with 12 mint leaves. Add 3 Table spoons of Extra Virgin Olive Oil

Namaste Gayatri