Spiced pumpkin & lentil dip with naan bread

Cooking Time

30 minutes

Sheli's Favourite Dip Of The Moment ...

Ingredients (serves 4)

• 500g butternut pumpkin, peeled, cut into 1cm cubes
• 2 tsp vegetable oil
• 2 naan bread, each cut into 6 wedges
• 60g (1/4 cup) whole green lentils
• 1.25L (5 cups) hot water
• 1 tsp Madras curry powder
• Pinch of cayenne pepper
• 2 tbs extra light sour cream
• 1 tbs chopped fresh coriander
• Fresh coriander leaves, to garnish

Method

1. Preheat oven to 230°C. Line a baking tray with foil. Place pumpkin on lined tray. Drizzle with oil and toss to coat. Bake in preheated oven for 15-17 minutes or until golden. Set aside for 5 minutes to cool. Place naan bread on a baking tray and bake for 2-3 minutes or until warm and crisp.
2. Meanwhile, place lentils and water in a saucepan over high heat. Cover and bring to a boil. Boil, uncovered, for 15 minutes or until just tender. Drain lentils, return to pan with pumpkin, curry powder and cayenne pepper. Use a potato masher or fork to crush until roughly mashed. Add the sour cream and chopped coriander, and mix well.
3. Spoon dip in bowl, sprinkle with coriander and serve with naan.