Serves 4

½ cup red lentils
1kg Japanese pumpkin, cut in to chunks
1 onion, thinly sliced
1 tbsp ginger, grated
1 tbsp orange zest
4 cups vegetable stock
½ cup buttermilk (optional)
¼ cup coriander
Olive oil
 
Fry off the onions in a little olive oil for 5 min, until they begin to soften.
Rinse the lentils and add to the onions with the pumpkin, […]

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