Gluten-Free · Vegetarian

Roasted Pumpkin over Brown Lentils with Collard Greens and Garlic Served with Pomegranate Cucumber Yogurt Sauce


  • Roasted Pumpkin Salad with Brown lentils
  • 1 small Pumpkin
  • 1/2 tsp red chili powder or Paprika
  • 1/2 tsp cumin powder
  • 1 tbsp grated garlic
  • 1 to 2 tbsp raw honey
  • 1/4 tsp turmeric
  • Salt to taste
  • 2 Tbsp oil
  • A squeeze of lemon juice
  • A generous drizzle of olive oil


Preheat oven to 400 F. Lightly spray the large baking sheet with oil. Wash the pumpkin, dry it then microwave it for 4 minutes.

Cut tip and top of the pumpkin and peel the skin with a veggie peeler. Peel until you don’t see the white layer anymore. Cut the pumpkin from the center lengthwise into half. Remove the seeds and strings. Cut the pumpkin into inch wedges.

In a small bowl, mix spices, honey, lemon juice, and oil. Place the pumpkin wedges on a baking sheet and drizzle the mixture. Toss until spices are well coated. Drizzle some oil on top and roast it for 25 minutes.

Garlicky Brown lentils with Collard Greens

  • 1 cup brown lentils, washed and soaked in lukewarm water for an hour
  • 2 1/2 cups vegetable or chicken broth
  • 1/2 cup chopped onions
  • 1 cup chopped collard greens
  • 1 Tbsp minced garlic
  • 1/4 cup chopped parsley
  • 1/4 tsp turmeric
  • 1/2 tsp cumin-coriander powder
  • A squeeze of lemon juice
  • 3 tbsp oil
  • Salt and pepper to taste
  • 1/2 tsp chili flakes, optional

Heat oil in a medium saucepan with a thick bottom. Add minced garlic and onions. Cook it until onions are golden. You may add garlic in the end once the onion turns golden. Add collard greens and saute for a few seconds. Now add lentils. Sautee on medium heat for a minute while stirring constantly.

Now add broth, a squeeze of lemon juice, and parsley. Bring it to a boil on medium heat. Once it starts to boil cover and turn the heat between low-medium. Cook it for 20 minutes or until the lentils are cooked tender. We are looking for dry lentils.

Pomegranate Cucumber Raita

  • 1 1/2 cup plain yogurt, preferably full fat
  • 1/2 cup chopped cucumber, seeds, and pulp removed
  • 3 tbsp pomegranate pearls
  • 1 small chopped green chili, optional
  • 1 Tbsp sliced mint
  • 1 Tbsp fresh chopped parsley or cilantro
  • Freshly ground pepper to taste
  • Salt to taste

Whisk yogurt in a medium bowl until smooth. Add the rest of the ingredients and fold them into the yogurt gently until well combined.


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