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.
- 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)
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