1 tbsp olive oil
1 large onion, roughly chopped
½ bunch fresh coriander
2 garlic cloves, finely chopped
1 tbs sweet paprika
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
2 tbsp no-added-salt tomato paste
6 cups reduced-salt vegetable stock liquid*
2 400g tins chickpeas, rinsed and drained
800g butternut pumpkin, peeled and cut into 3cm pieces
1 cup dried red split lentils
⅔ cup reduced-fat natural yoghurt
You can swap:
Step 1
Heat the oil in a large stock pot over medium heat. Cook the onions for 5 minutes, stirring, until starting to soften.
Step 2
Finely chop the coriander, keeping the stems and leaves separate. Add the coriander stems, garlic, spices and tomato paste and cook, stirring, for 2 minutes or until fragrant.
Step 3
Add the stock and bring to a boil. Reduce the heat to medium-high and add the chickpeas and pumpkin. Simmer, partially covered, for 20 minutes.
Step 4
Add the lentils and cook for a further 15-20 minutes or lentils are tender. If the sauce is too thick, add a splash of water.
Step 5
Stir through two-thirds of the coriander leaves and season with pepper. Divide among bowls. Put a dollop of yoghurt in each bowl and swirl through the stew. Sprinkle with the remaining coriander.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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