INGREDIENTS
- 2 tsp olive oil
- 1 onion, diced
- 1 carrot, chopped into small cubes
- 1 tsp cumin
- 1 tsp curry powder
- 2cm ginger, grated
- 2 cloves of garlic, diced
- Pumpkin, diced into 2cm pieces (as per 2 times the RAW portion on your plan)
- Lentils, cooked (as per 4 times the protein portion on your plan)
- 2T tomato paste
- 1C vegetable stock
- 400g tin of crushed tomatoes
- 1T apple cider vinegar
- 2-3 bay leaves
- Salt and pepper to taste
- Wholegrain toast, toasted (as per 2 times the carb portion on your plan)
DIRECTIONS
Heat a non-stick pan over medium-high heat and add oiI. Cook onion and carrot until soft. Add spices, ginger, and garlic and cook for a further 1-2 minutes. Add pumpkin, lentils, tomato paste, stock, tinned tomato, vinegar and bay leaves. Cook until the pumpkin is soft. Remove bay leaves and mix with a stick blender until just combined. Season with salt and pepper.
Serve with toast.
Serves 4