A hearty vegetarian dish that’s sure to warm you up
Serves 4
12 Ingredients
30 min prep time
Ingredients
800g kent pumpkin, deseeded, cut into 2cm-thick wedges
200g button mushrooms, halved
1 tbsp extra virgin olive oil
3 garlic cloves, crushed
1 large red onion, halved, thickly sliced
400g can lentils, rinsed, drained
¼ cup chopped fresh herbs (chives, parsley)
1 French shallot, finely chopped
125ml (½ cup) light cream for cooking
80ml (1/3 cup) salt-reduced vegetable stock
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Directions
Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Lightly spray with oil.
Bake for 15 minutes. Add mushroom and spray with a little more oil.
Bake for 15-20 minutes or until vegies are golden and tender.
Meanwhile, heat 2 tsp oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 6 minutes or until softened. Add one-third of garlic. Cook, stirring for 1 minute or until aromatic. Stir in lentils. Cook, stirring, for 2 minutes or until warmed through. Season. Stir in herbs. Remove from heat. Cover to keep warm.
Heat remaining oil in a small saucepan over medium heat. Cook French shallot, stirring, for 3 minutes or until softened. Add the remaining garlic. Cook, stirring, for 1 minute or until aromatic. Whisk in cream, stock, Worcestershire and mustard until well combined. Simmer gently for 2-3 minutes or until slightly thickened.
