1 tsp safflower oil

1 onion, finely diced

2 garlic cloves, crushed

1 tbsp coriander stems, finely chopped

2 tsp grated ginger

½ cup celery, diced

1 tbsp each of ground cumin, turmeric and garam masala

1 carrot, diced

1 zucchini, diced

1 cup pumpkin, skin on and diced

1 cup split lentils or mung dahl or whole lentils cooked

500ml of vegetable stock

1 kaffir lime lea

sea salt to taste

lemon, quartered



 In a large pot, sauté the onions in the oil until soft and translucent, about 2 min. Next add the garlic, ginger, carrot and celery and cook gently for another min. If using whole lentils, blend until mushy. Add the spices and stir together. Now the rest of the pumpkin. The spices will start to stick to the pot, this is good. You may need a little water to prevent them burning however. Now mix the lentils through the spices then fill the pot with the stock and the lime leaf. Bring to the boil. Reduce to a simmer and let it cook for about 20-30 min or until the lentils are soft. Finally, season with the salt if needed. Garnish with the coriander leaves and lemon wedges.