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2 roasted pumpkins, stuffed with smoked beluga lentils in 2 small plates springle with parsley

Roasted Pumpkin Stuffed with Smoky Lentils

Marisa Marques
The sweet, buttery pumpkin and smoky, savoury lentils make an irresistible pairing that brings warmth to any table. Ideal for the chilly months, this recipe is perfect for weeknight meals, autumn dinner parties, or even as a holiday side dish.
Not only is this dish incredibly flavourful, but it’s also packed with nutrients and entirely plant-based. This is the kind of cosy, seasonal dish you’ll want to enjoy all pumpkin season long!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Mediterranean, Mexican
Servings 2 people
Calories 345 kcal

Equipment

  • 1 Baking tray

Ingredients
  

  • 2 small Pumpkins
  • 1 Red medium Onion
  • 3 fat cloves of Garlic
  • 1 tsp of Ground Cumin
  • 1/2 Tbsp of Smoked Paprika
  • 1 dry chilli Chipotle
  • 1/2 tsp of Turmeric
  • 1/2 tsp of Black Pepper
  • 1 Tbsp of Tomato Puree concentrate
  • 1 Tbsp of Miso paste
  • 1/2 cup of Red Wine optional but highly recommended
  • 1/2 cup of Black Beluga Lentils
  • 1/2 cup of vegan stock or the water from the dry chilli
  • 1 Tbsp of Balsamic Vinegar
  • 2 Tbsp of Tahini

Toppings/Garnish:

  • 1 Tbsp Pumpkin Seeds
  • 1 Tbsp of chopped Walnuts
  • 1 Tbsp of chopped Coriander or Parsley

Instructions
 

  • Wash and cut the squash
    Start by thoroughly washing the pumpkin. Using a sharp knife, carefully cut around the top, ensuring you slice through the centre to expose the seeds.
  • Deseed, season and bake
    Scoop out the seeds from inside the pumpkins with a small spoon. Drizzle with a few drops of olive oil, sprinkle with black pepper, cover with the lids, and bake for 45 minutes or until golden and tender.
  • Prep the Onion, Garlic, and Chipotle Broth
    Finely chop the red onion and garlic. In a heatproof jug, pour 400ml of boiling water over the dry chipotle to soften it and create an aromatic, umami-rich broth.
  • Cook the Onion and Garlic
    Add the chopped onion to a medium-hot Dutch oven—no oil needed. Cover with a lid and let it sweat, stirring occasionally, for 5-10 minutes. Add the garlic and cook, stirring, for 1-2 minutes until fragrant.
  • Add Spices and Deglaze
    Stir in the cumin, smoked paprika, turmeric, and black pepper, cooking for 30 seconds. Add the tomato purée and cook for 1 minute. Deglaze with the red wine, scraping the bottom of the pan to release all the flavourful bits.
  • Add the Lentils
    Add the lentils, miso paste, and the rehydrated, chopped chili. Stir to combine for 1 minute, then add 1 cup of the chipotle soaking water or vegetable stock. Let it simmer for 30 minutes, or until the lentils are al dente. Add more water if needed.
  • Finish with Tahini and Balsamic Vinegar
    Before turning off the heat, add the balsamic vinegar, tahini, and extra chili flakes and black pepper, if desired. For added nutrition, stir in some chopped kale or Spinach. Let it simmer on low for 1-3 minutes.
  • Stuff the Pumpkins
    Remove the pumpkins from the oven once they’re golden on the outside and tender inside. Carefully stuff each pumpkin with the smoked lentils, filling all the nooks and crannies.
  • Top and Bake
    Sprinkle the pumpkins with pumpkin seeds and walnuts, then bake for another 10 minutes or until the seeds and nuts are golden and roasted. Remove from the oven, let them rest for 5 minutes, and garnish with chopped coriander or parsley before serving.

Notes

If the pumpkin is too hard to cut, rinse it with warm water or microwave it for 1 minute to soften.