Cinnamon Pumpkin & Lentil Rice
CookRoasted pumpkin over lentil rice, gently scented with cinnamon and cumin and finished with parsley. Makes 2 servings.
- protein
- 16g
- carbs
- 82g
- fats
- 8g
- calories
- 460kcal
Ingredients
Steps
Heat the oven to 220°C.
Toss pumpkin with oil, cinnamon, cumin, and half the salt.
Spread on a lined tray and roast for 25–30 minutes, turning once, until tender and browned at the edges.
Meanwhile, rinse rice and place in a saucepan with 220 ml water and remaining salt.
Bring to a boil, cover, and cook on low for 12 minutes.
Rest off the heat for 5 minutes.
Warm lentils with 2 tbsp water in a small saucepan for 3–4 minutes.
Fold into the cooked rice.
Divide lentil rice between two bowls. Top with pumpkin, parsley, and lemon juice.
